Best Pumpkin Crunch Pudding Cake Recipes

PUMPKIN CRUNCH PUDDING CAKE

Pumpkin Crunch Pudding Cake image

I wanted a recipe for a pumpkin crunch cake that didn't have a layer of pumpkin pie filling. Not being able to find one, I came up with this one after a little trial and error baking wizardry. Serve with whipped topping.

Provided by GMcB

Categories Fruits and Vegetables Vegetables Squash

Time 1h5m

Yield 10

Number Of Ingredients 13

Ingredients

1 cup brown sugar
1 cup pecan pieces
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons margarine, melted
1 (15.25 ounce) package yellow cake mix (such as Duncan Hines®)
1 cup pumpkin puree
3 eggs
½ cup water
3 tablespoons water
3 tablespoons canola oil
1 (3.4 ounce) package pumpkin spice-flavored instant pudding mix (such as Jell-O®)
1 teaspoon pumpkin pie spice

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
Mix brown sugar, pecans, flour, and cinnamon together in a bowl. Pour in melted margarine; mix until evenly combined.
Combine cake mix, pumpkin puree, eggs, 1/2 cup plus 3 tablespoons water, canola oil, pudding mix, and pumpkin pie spice in a large bowl; beat with an electric mixer on low speed until moistened. Scrape sides of the bowl. Mix on medium speed until batter is smooth, about 3 minutes.
Spread half of the batter in the bottom of the prepared pan. Sprinkle half of the brown sugar mixture evenly on top. Pour in remaining batter; spread evenly. Sprinkle remaining brown sugar mixture on top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 445.2 calories, Carbohydrate 62.1 g, Cholesterol 56.7 mg, Fat 20.8 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 2.6 g, Sodium 530.6 mg, Sugar 41.3 g

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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