Buns in My Oven · by Karly Campbell★ 3.8 (305)
Pumpkin Crunch Cake
NUTRITION · PER SERVING80M COOK
CAL 22%·PRO 11%
CARBS 46G43% OF CAL
2G FIBER35G SUGAR9G OTHER
FAT 26G54% OF CAL
12G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fall-inspired cake with a creamy pumpkin pie layer on the bottom, topped with cake and pecans. It's sweet and seasonal, perfect for Thanksgiving or autumn gatherings.
dessertamericanbaked good🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Buns in My Oven →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 15 ounces canned pumpkin puree
- 12 ounces evaporated milk
- 4 large eggs
- 1 1/2 cups sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1/2 box yellow cake mix (see note)
- 1 cup chopped pecans
- 1 cup butter (melted)
At a glance
PER SERVING · TIME 80M
CAL 22%·PRO 11%
CARBS 46G43% OF CAL
2G FIBER35G SUGAR9G OTHER
FAT 26G54% OF CAL
12G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 10m
- Sodium
- 460mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 135mg
- Calcium
- 100mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 460MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.