Pumpkin Crunch Pudding Cake recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 cup brown sugar 1 cup pecan pieces 2 tablespoons all-purpose flour 2 teaspoons ground cinnamon 2 tablespoons margarine, melted 1 (15.25 ounce) package yellow cake mix (such as Duncan Hines®) 1 cup pumpkin puree 3 eggs ½ cup water 3 tablespoons water 3 tablespoons canola oil 1 (3.4 ounce) package pumpkin spice-flavored instant pudding mix (such as Jell-O®) 1 teaspoon pumpkin pie spice
Nutrition Info
- 445.2 caloriescarbohydrate: 62.1 gcholesterol: 56.7 mgfat: 20.8 gfiber: 2.6 gprotein: 5.3 gsaturatedFat: 2.6 gservingSize: -sodium: 530.6 mgsugar: 41.3 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Crunch Pudding Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
Mix brown sugar, pecans, flour, and cinnamon together in a bowl. Pour in melted margarine, mix until evenly combined.
Combine cake mix, pumpkin puree, eggs, 1/2 cup plus 3 tablespoons water, canola oil, pudding mix, and pumpkin pie spice in a large bowl, beat with an electric mixer on low speed until moistened. Scrape sides of the bowl. Mix on medium speed until batter is smooth, about 3 minutes.
Spread half of the batter in the bottom of the prepared pan. Sprinkle half of the brown sugar mixture evenly on top. Pour in remaining batter, spread evenly. Sprinkle remaining brown sugar mixture on top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.