PUMPKIN CRUNCH CAKE (GLUTEN FREE)

Pumpkin Crunch Cake (Gluten Free) image

This cake started out as the Pumpkin Crunch Cake from this site, but with so many changes, it became a whole new yummy delicious recipe. It's super easy to make and gluten-free, but you won't notice.

Provided by tomboy

Categories Fruits and Vegetables Vegetables Squash

Time 55m

Yield 12

Number Of Ingredients 11

Ingredients

cooking spray
2 (15 ounce) cans pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
½ cup white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
1 (15 ounce) package gluten-free yellow cake mix
1 cup butter, melted
2 cups chopped pecans, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
Mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and allspice together in a large bowl. Spread into the prepared baking pan.
Stir cake mix and butter together in a large bowl. Stir in 1 cup pecans. Crumble evenly over the pumpkin mixture; pat down gently. Sprinkle remaining 1 cup pecans on top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a little crunchy, 45 to 55 minutes.

Nutrition Facts : Calories 509.1 calories, Carbohydrate 51.5 g, Cholesterol 96.3 mg, Fat 32.4 g, Fiber 4.1 g, Protein 6.4 g, SaturatedFat 12.8 g, Sodium 524.3 mg, Sugar 14.7 g