Pumpkin Crunch Cake (Gluten Free) recipe
All Recipes Fruits and Vegetables Vegetables Squash
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
Nutrition Info
- 509.1 caloriescarbohydrate: 51.5 gcholesterol: 96.3 mgfat: 32.4 gfiber: 4.1 gprotein: 6.4 gsaturatedFat: 12.8 gservingSize: -sodium: 524.3 mgsugar: 14.7 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Crunch Cake (Gluten Free)
Directions
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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.