Jujus Pumpkin Crunch Cake Food

JUJU'S PUMPKIN CRUNCH CAKE

Steps:

• 1. Preheat your oven to 350 degrees. Prep 9 x13 pan with waxed paper that also covers up the sides.
• 2. In a large bowl, mix pumpkin, evaporated milk, sugar, eggs, cinnamon and vanilla extract. Mix till well incorporated.
• 3. Pour the batter into the waxed paper lined 9 x 13 pan.
• 4. Sprinkle evenly over the top of the pumpkin batter, the whole box of cake mix (dry). Pat the macadamia nut bits lightly on top of the cake mix. Drizzle melted butter evenly over nuts.
• 5. Bake for 50 to 60 minutes. Remove from oven. Let cool for a few minutes so that you are able to handle the hot pan and invert onto a serving tray or another 9 x 13 pan and peel off the waxed paper. Cool completely.
• 6. Beat together the cream cheese, powdered sugar and vanilla extract. Fold in the Cool Whip. Frost the pumpkin cake. Don't forget to refrigerate before serving, it will hold it's shape better when you cut it.

PUMPKIN CRUNCH CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish.
• 3. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top.
• 4. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!

PUMPKIN CRUNCH CAKE

Steps:

• 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.

PUMPKIN CRUNCH DUMP CAKE

Steps:

• Preheat oven to 350 F. Grease a 9 x 13 inch baking pan and set aside. Whisk together the pumpkin, half and half, eggs, brown sugar, pumpkin pie spice and salt. Pour into the greased pan.
• Sprinkle with the dry cake mix and top with chopped pecans. Last, drizzle melted butter over everything.
• Bake at 350 F for 45-55 minutes, or until a toothpick inserted comes out clean. Let cool and serve with whipped cream.

PUMPKIN CRUNCH CAKE RECIPE

Steps:

• Preheat oven to 350˚ F (175˚ C).
• Coat a 9x13 inch baking dish with cooking spray.
• In a large bowl, beat the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, vanilla and salt together with a hand mixer or whisk.
• Pour the pumpkin mixture into the baking dish.
• Sprinkle the cake mix evenly over the top of the pumpkin mixture and lightly pat down.
• Sprinkle the pecans evenly over the cake mix and then drizzle with melted butter.
• Bake for 60 to 80 minutes or until done.
• Allow the cake to cool for 30 minutes before serving.

PUMPKIN CRUNCH CAKE

Steps:

• Preheat oven to 350 degrees.
• Beat the pumpkin, milk, sugar, salt and eggs together.
• Pour batter into 9x13 pan.
• Sprinkle the cake mix over the pumpkin mixture, then scatter the pecans over the cake mix.
• Thinly slice the butter and dot the slices over the cake batter.
• Bake for 50 minutes.
• Serve with whipped topping or ice cream.

PUMPKIN CRUNCH CAKE

Steps:

• Preheat oven to 350.
• Line a 9 by 13 pan with wax paper.
• Mix pumpkin, milk, eggs, sugar and cinnamon. Pour into pan. Sprinkle dry cake mix over pumpkin mix. Sprinkle nuts over cake. Spoon melted butter over above. Bake at 350 for 50 minutes. Test for doness.
• Cool l5-20 minutes before inverting. Cool completely .
• Mix topping ingredients well, frost cooled cake. Spoon some nuts on top.