Pumpkin Crunch Cake Food

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.

PUMPKIN CRUNCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Stir pumpkin puree, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Pour into the prepared baking pan.
• Sprinkle cake mix over the pumpkin mixture in the baking pan. Pour melted butter on top.
• Bake in the preheated oven until golden brown, 1 hour to 10 minutes.

PECAN PUMPKIN CRUNCH CAKE

Steps:

• Preheat the oven to 350 F, grease 9 x 13 inches baking dish with cooking spray and set aside.
• Combine the pumpkin, heavy cream, vanilla, eggs, sugar, 1/4 cup brown sugar, cinnamon, ginger, nutmeg, and salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish. the mixture is runny, but it's OK.
• In another bowl stir together flour, ½ cup brown sugar and cinnamon, then using a fork cut in butter pieces. The mixture should hold together but still be crumbly. Sprinkle 1/3 of the mixture over the pumpkin layer. In remaining mixture stir in pecans and scatter on top.
• Bake until the filling is set in the center (45-55 minutes). Remove to a rack to cool to room temperature.
• Serve with whipped cream and salted caramel sauce if desired.

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.

THANKSGIVING PUMPKIN CRUNCH CAKE DESSERT

Steps:

• Set oven 350 degrees F.
• Grease a 13 x 9-inch baking pan.
• In a bowl combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice and salt; mix until well combined.
• Pour into prepared baking pan.
• Sprinkle the cake mix evenly over the top of the pumpkin mixture.
• Sprinkle the chopped nuts over the cake mix.
• Drizzle the melted butter or margarine evenly over the top.
• Bake for about 55-60 minutes (do not bake more than 80 minutes).
• Cool completely, then pipe the whipped cream over the top of the cooled cake.

PUMPKIN CRUNCH

Steps:

• Grease and flour a 13x9 pan.
• Pour in pumpkin pie filling.
• Sprinkle dry cake mix over the top.
• Sprinkle nuts over the top.
• Pour butter over the top.
• Bake at 325 for 70-75 minutes.

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°F. Butter a 9x13 inch baking pan.
• In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugars, vanilla, pumpkin pie spice and salt and well combined and smooth.
• Pour mixture into prepared pan and spread into an even layer.
• Sprinkle dry cake mix evenly over the pumpkin mixture and use you hands to gently press it into the batter.
• Sprinkle the top of the cake with chopped pecans and evenly drizzle the melted butter over the entire cake.
• Bake in preheated oven for 40 minutes. At this point, check your cake. If the top is becoming to brown, cover the cake with a piece of foil for the remaining baking time. Continue baking an additional 10-20 minutes or until set.
• Remove pan to a wire rack to cool completely. Chill for a few hours before serving.
• If desired, top with whipped cream and chopped pecans before serving.

PUMPKIN CRUNCH CAKE

Steps:

• Preheat the oven to 350F Lightly spray a 9x13 pan with cooking spray.
• Whisk the first 10 ingredients together (pumpkin through nutmeg) until smooth and pour into your pan.
• Sprinkle the dry cake mix evenly over the pumpkin in the pan.
• Sprinkle the chopped nuts evenly over the cake mix.
• Drizzle the melted butter evenly over the surface of the pan.
• Bake the cake for about 50-55 minutes, or until golden and just starting to pull away from the edges of the pan. Let cool on a rack before slicing if you want neater slices, but I love it warm out of the oven. Sprinkle with sparkling sugar if you like.
• Whip the cream with the maple syrup and nutmeg, and serve with the cake.

PECAN PUMPKIN CRUNCH

Steps:

• Heat the oven to 350 degrees F and arrange a rack in the middle. Coat an 8 by 8-inch baking dish with butter and set aside.
• Combine the pumpkin, cream, eggs, sugar, 1/4 cup brown sugar, bourbon, if using, ginger, nutmeg, 1/4 teaspoon cinnamon, 1/8 teaspoon salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish.
• Cut the butter into small pieces and add to a medium bowl. Stir in the pecans, flour, and the remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt and mix until it holds together somewhat but still crumbles. Scatter the topping over the pumpkin mixture and bake until the edges are puffed and the filling is set in the center, about 45 minutes to 1 hour. Remove to a rack to cool to room temperature. Serve with the Bourbon Whipped Cream and/or ice cream.
• Add the heavy cream to a medium bowl. Beat the cream with a hand-held mixer until thick and frothy. Add the sugar and bourbon and beat until medium peaks form.

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.