Spend with Pennies · by Holly Nilsson★ 5.0 (193)
Pumpkin Crunch Cake
NUTRITION · PER SERVING75M COOK
CAL 17%·PRO 9%
CARBS 40G45% OF CAL
2G FIBER14G OTHER24G TOTAL SUGAR
FAT 21G54% OF CAL
7G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pumpkin cake layer topped with a pecan streusel, celebrating fall flavors. Rich and spiced, it's a seasonal dessert best served in autumn.
dessertamericanbaked good🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 15 ounces pumpkin puree
- 12 ounces evaporated milk
- 3 large eggs
- ¾ cup granulated sugar
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- 15.25 ounces yellow cake mix (1 box)
- 1 cup chopped pecans
- 1 cup unsalted butter (melted)
At a glance
PER SERVING · TIME 75M
CAL 17%·PRO 9%
CARBS 40G45% OF CAL
2G FIBER14G OTHER24G TOTAL SUGAR
FAT 21G54% OF CAL
7G 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
- 15m
- Cook
- 1h
- Sodium
- 227mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 107mg
- Calcium
- 81mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 227MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.