Pumpkin Crunch Cake - Printable Version
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Pumpkin Crunch Cake - Lou-lou - 05-20-2012 02:14 AM
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.[/hide]
RE: Pumpkin Crunch Cake - HollyDolly - 05-30-2012 03:56 PM
nice...the crunchy part in a soft cake is the best mouth watering thing...nice work..!!
RE: Pumpkin Crunch Cake - xshainax - 05-30-2012 04:22 PM
pumpkin should be left soft and they way it is..do not experiment with more crunch
RE: Pumpkin Crunch Cake - carrielw87 - 05-30-2012 05:26 PM
the cream on the top gives it the best look and should be topped with some more cheirries on the top..!!