Lil' Luna · by Kristyn Merkley★ 5.0 (308)
Pumpkin Crunch Cake Recipe
NUTRITION · PER SERVING72M COOK
CAL 17%·PRO 9%
CARBS 38G45% OF CAL
2G FIBER25G SUGAR11G OTHER
FAT 21G55% OF CAL
8G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, creamy pumpkin dessert made from cake mix with a buttery pecan crunch topping. This fall-flavored casserole combines pumpkin filling with a crunchy streusel for a simple yet impressive seasonal treat.
dessertamericanbaked good🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Lil' Luna →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- 4 eggs
- 1 cup sugar
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 (15.25-ounce) box yellow cake mix
- 1 cup chopped pecans
- 1 cup unsalted butter, (melted)
- 1 (8-ounce) container whipped topping, (frozen)
At a glance
PER SERVING · TIME 72M
CAL 17%·PRO 9%
CARBS 38G45% OF CAL
2G FIBER25G SUGAR11G OTHER
FAT 21G55% OF CAL
8G 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
- 12m
- Cook
- 1h
- Sodium
- 229mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 95mg
- Calcium
- 70mg
- Iron
- 0.99mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 229MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.