My Baking Addiction · by Jamie★ 4.4 (294)
Pumpkin Crunch Cake
NUTRITION · PER SERVING250M COOK
CAL 15%·PRO 8%
CARBS 36G47% OF CAL
2G FIBER23G SUGAR11G OTHER
FAT 18G52% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cake with pumpkin filling and a pecan crunch topping baked together. Fall-spiced and rich, it's best served with whipped cream for a comforting autumn dessert.
dessertamericanbaked good🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on My Baking Addiction →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 1 can pumpkin puree (15 ounces)
- 1 can evaporated milk (12 ounces)
- 4 large eggs
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 box yellow cake mix (15.25 ounces)
- 1 cup chopped pecans
- 1 cup unsalted butter (melted)
At a glance
PER SERVING · TIME 250M
CAL 15%·PRO 8%
CARBS 36G47% OF CAL
2G FIBER23G SUGAR11G OTHER
FAT 18G52% OF CAL
6G SAT12G 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
- Sodium
- 290mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 94mg
- Calcium
- 71mg
- Iron
- 0.99mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 290MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.