Thanksgiving Pumpkin Crunch Cake Dessert Food

PUMPKIN CRUMB CAKE

Pumpkin Crumb Cake image

This recipe was given to me by a friend. It's been a hit with my children and family.

Provided by Debbie

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 18

Number Of Ingredients 11

Ingredients

1 (18.25 ounce) package yellow cake mix
1 egg, beaten
½ cup butter, melted
1 (15 ounce) can pumpkin puree
3 eggs, beaten
½ cup white sugar
¼ cup packed brown sugar
1 ½ teaspoons ground cinnamon
½ cup white sugar
3 tablespoons butter, softened
½ cup chopped nuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan.
In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.
Bake in preheated oven for 40 to 45 minutes.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 39.2 g, Cholesterol 60.6 mg, Fat 13.7 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 312.2 mg, Sugar 27.5 g

PUMPKIN CRUNCH CAKE

Pumpkin Crunch Cake image

A great tasting cake, and really easy to make!

Provided by Nora LaCroix

Categories Fruits and Vegetables Vegetables Squash

Time 1h15m

Yield 18

Number Of Ingredients 10

Ingredients

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 ½ 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

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.

Nutrition Facts : Calories 411.8 calories, Carbohydrate 47.2 g, Cholesterol 48 mg, Fat 23.6 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 6.7 g, Sodium 532.8 mg, Sugar 35.3 g

THANKSGIVING PUMPKIN SLUSH CAKE

Thanksgiving Pumpkin Slush Cake image

If you have had lemon lush or chocolate dream dessert, this is the pumpkin alternative. It is a great recipe to use as an alternative to pumpkin pie. It feels less filling when you are filled with Thanksgiving turkey and sides!

Provided by Ellen Bancroft Ziegler

Categories Fruits and Vegetables Vegetables Squash

Time 4h10m

Yield 12

Number Of Ingredients 14

Ingredients

1 ¼ cups chopped pecans, divided
1 cup all-purpose flour
½ cup butter, softened
2 tablespoons white sugar
1 tablespoon confectioners' sugar
1 (8 ounce) package cream cheese, softened
¾ cup confectioners' sugar
2 (8 ounce) containers whipped topping (such as Cool Whip®), divided
1 ½ cups canned pumpkin
1 ½ cups milk
½ cup brown sugar
2 (3 ounce) packages instant vanilla pudding mix
1 ¾ teaspoons pumpkin pie spice
1 pinch ground cinnamon, or more to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Stir 1 cup pecans, flour, butter, white sugar, and 1 tablespoon confectioners' sugar together until crumbly. Press pecan mixture into the bottom of a 9x13-inch baking dish.
Bake pecan crust in the preheated oven until golden, 20 minutes. Cool completely.
Beat cream cheese and 3/4 cup confectioners' sugar in a bowl with an electric mixer until fluffy, about 2 minutes. Fold 1 1/2 cups whipped topping into cream cheese mixture. Spread cream cheese mixture over cooled pecan crust.
Beat pumpkin, milk, brown sugar, vanilla pudding mix, and pumpkin pie spice together in a bowl with an electric mixer until mixture thickens, 2 to 3 minutes. Gently fold in 4 ounces whipped topping. Spread pumpkin mixture in a layer over the cream cheese mixture.
Spread remaining whipped topping over the pumpkin mixture layer. Sprinkle cinnamon and remaining 1/4 cup pecans over the top. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.

Nutrition Facts : Calories 536.7 calories, Carbohydrate 57.3 g, Cholesterol 43.3 mg, Fat 33.5 g, Fiber 2.5 g, Protein 5.5 g, SaturatedFat 18.3 g, Sodium 443.7 mg, Sugar 42.8 g

THANKSGIVING PUMPKIN CRUNCH CAKE DESSERT

Thanksgiving Pumpkin Crunch Cake Dessert image

My family will give up a pumpkin pie for this! ---- two teaspoons of pumpkin pie spice may be used in place of the cinnamon, nutmeg and allspice --- I have made this using both the white and yellow cake mix I have to say that the yellow is better to use.

Provided by Kittencalrecipezazz

Categories Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 cups pumpkin puree
1 (12 ounce) can evaporated milk
4 large eggs
1 1/4 cups sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 pinch allspice
1 teaspoon salt
1 (18 1/4 ounce) package cake mix, mix (use yellow or white cake)
2 cups chopped pecans or 2 cups walnuts
1 cup melted butter or 1 cup margarine
whipped cream

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.

Nutrition Facts : Calories 893, Fat 55.4, SaturatedFat 20.1, Cholesterol 166.3, Sodium 1007.4, Carbohydrate 92.8, Fiber 3.7, Sugar 68.4, Protein 12

PUMPKIN CRUNCH CAKE

Pumpkin Crunch Cake image

Make and share this Pumpkin Crunch Cake recipe from Food.com.

Provided by Kennasmommy

Categories Dessert

Time 1h5m

Yield 8-12 serving(s)

Number Of Ingredients 9

Ingredients

1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated milk
1 1/2 cups sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
4 eggs
1 (18 ounce) box yellow cake mix
1 cup pecans, chopped
1 cup butter (2 sticks)

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.

Nutrition Facts : Calories 827.3, Fat 46, SaturatedFat 19.3, Cholesterol 180.4, Sodium 954, Carbohydrate 97.4, Fiber 2.3, Sugar 66.6, Protein 10.9

PUMPKIN CRUNCH PUDDING CAKE

Pumpkin Crunch Pudding Cake image

Make and share this Pumpkin Crunch Pudding Cake recipe from Food.com.

Provided by Diana Adcock

Categories Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 (19 ounce) can pumpkin
1 (160 ml) can evaporated milk, the small one
3 eggs
2 tablespoons cinnamon
1 cup sugar
1 box yellow cake mix with pudding, dry
1 cup chopped nuts (walnuts or pecans are perfect)
1 cup butter, melted
125 g Philadelphia Cream Cheese
500 ml Cool Whip
1/2 cup shredded coconut

Steps:

Preheat oven to 350 degrees.
Mix together the first 5 ingredients and pour into a 9x13 inch pan lined with wax paper.
Sprinkle cake mix over pumpkin mixture, then nuts on top.
Pour melted butter over cake.
Bake for 55 minutes.
Frosting~~Mix the cream cheese and cool whip together.
Frost the inverted cake (pumpkin on top).
Sprinkle with coconut.

Nutrition Facts : Calories 629.2, Fat 49, SaturatedFat 27.9, Cholesterol 163.7, Sodium 380.9, Carbohydrate 43.4, Fiber 3.7, Sugar 31.6, Protein 9.5

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