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Pumpkin Crunch Cake recipe

Pumpkin Crunch Cake.

Pumpkin Crunch Cake combines pumpkin, cakemix, shredded coconut and chopped nuts to make a chewy, moisttreat great for Sunday afternoon football games or any time youneed a snack.

Recipe: Pumpkin Crunch Cake

1 (18.25-ounce) package yellow cake mix- divided use
1 2/3 cups LIBBY’S® Easy Pumpkin Pie Mix
2 teaspoons pumpkin pie spice
1/3 cup sweetened flaked coconut
1/4 cup chopped nuts
3 tablespoons butter or margarine, softened

  • Preheat oven to 350°F (175°C).Grease 13 x 9-inch baking pan.
  • Combine 3 cups cake mix, eggs, pumpkinpie mix and pumpkin pie spice in large mixer bowl. Beat on lowspeed until moistened. Beat on medium speed for 2 minutes. Pourinto prepared pan.
  • Combine remaining cake mix, coconut andnuts in small bowl; cut in butter with pastry blender or twoknives until mixture is crumbly. Sprinkle over batter.
  • Bake for 30 to 35 minutes or until woodenpick inserted in center comes out clean. Cool in pan on wirerack.

    Makes 20 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    Pumpkin Crunch

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