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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (250g) Recipe makes 8 servings |
||
| Calories 893 | ||
| Calories from Fat 499 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 55.5g | 85% | |
| Saturated Fat 20.1g | 100% | |
| Monounsaturated Fat 22.0g | ||
| Polyunsaturated Fat 9.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 179mg | 59% | |
| Sodium 967mg | 40% | |
| Potassium 459mg | 13% | |
| Total Carbohydrate 92.8g | 30% | |
| Dietary Fiber 3.7g | 14% | |
| Sugars 68.5g | ||
| Protein 12.0g | 24% | |
Thanksgiving Pumpkin Crunch Cake Dessert
By: KITTENCAL
Oct 25, 2007
My family will give up a pumpkin pie for this! ---- two teaspoons of pumpkin pie spice may be used in place of the cinnamon, nutmeg and allspice --- I have made this using both the white and yellow cake mix I have to say that the yellow is better to use.
SERVES 8
Ingredients
- 2 cups pumpkin puree
- 1 (12 ounce) can evaporated milk
- 4 large eggs
- 1 1/4 cups sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 pinch allspice
- 1 teaspoon salt
- 1 (18 1/4 ounce) package cake mix, mix (use yellow or white cake)
- 2 cups chopped pecans or walnuts
- 1 cup melted butter or margarine
- whipped cream
Directions
1
Set oven 350 degrees F.2
Grease a 13 x 9-inch baking pan.3
In a bowl combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice and salt; mix until well combined.4
Pour into prepared baking pan.5
Sprinkle the cake mix evenly over the top of the pumpkin mixture.6
Sprinkle the chopped nuts over the cake mix.7
Drizzle the melted butter or margarine evenly over the top.8
Bake for about 55-60 minutes (do not bake more than 80 minutes).9
Cool completely, then pipe the whipped cream over the top of the cooled cake.
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- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Taste/Mood > Sweet
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Featured Reviews for This Recipe
From: Amber Matlock
On Feb 9, 2009
This was sooo good. I made it for Thanksgiving as an alternative to pumpkin pie. It was a little too rich for most of my family though, which is why I'm only giving it 4 stars.
From: Em&Em
On Jan 28, 2009
I am a die-hard, eat-an-entire-pumpkin-pie-by-myself-any-time-of-the-year kind of person and I absolutely ADORE this cake! I wanted to serve up something a little different (alongside the ever fabulous pumpkin pie) this year at Thanksgiving and your cake was a huge hit! We decided it was almost like a pumpkin cobbler. My husband is lactose intolerant, so I used evaporated goats milk, and it was still amazing! Thank-you for the recipe, I will definetly be making this again, and soon!
From: Nadine00
On Nov 19, 2007
Made this last night for a Mommy and Me playdate...it got rave reviews..everyone loved it so much! A few of the moms are gonna ditch the traditional Pumpking Pie at Thanksgiving this year and make this instead!!! I was asked for the recipe quite a few times. I'm so happy to have found it! YUMMY!!
From: OrangeOctober
On Nov 12, 2007
I made this tonight as a test run for Thanksgiving. Outstanding!!! It really was too easy, yet so delicious. I was expecting this to be kind of like a pumpkin pie, but the flavor of the nuts, cake & pumpkin all combined to make it a really interesting & irresistible dessert for the Holidays.I used the yellow cake mix & walnuts,& also used pumpkin pie spice.THANKS!!
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