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Pumpkin Crunch Cake

21st.Century.Chef's picture
Ingredients
  Yellow cake mix package 18 1⁄4 Ounce, divided (1 Package)
  Eggs 2 Large
  Easy pumpkin pie mix 1 2⁄3 Cup (26.67 tbs)
  Pumpkin pie spice 2 Teaspoon
  Flaked coconut 1⁄3 Cup (5.33 tbs)
  Chopped nuts 1⁄4 Cup (4 tbs)
  Cold butter/Margarine 3 Tablespoon
Directions

PREHEAT oven to 350°F. Lightly grease 13x9-inch baking pan.
COMBINE 3 cups yellow cake mix, eggs, pumpkin pie mix and pumpkin pie spice in large bowl. Beat on medium speed of electric mixer for 2 minutes. Pour into prepared baking pan.
COMBINE remaining cake mix, coconut and nuts in small bowl; cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over batter.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin
Preparation Time: 
45 Minutes
Cook Time: 
40 Minutes
Ready In: 
85 Minutes
Servings: 
8

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