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Pumpkin Crunch

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Submitted by winkem

YIELD

1 cake

PREP

20 min

COOK

50 min

READY

70 min

Ingredients

13 375.7
OUNCES ML/G CANNED PUMPKIN PURÉE
13 375.7
OUNCES ML/G EVAPORATED MILK
3 3
LARGE LARGE EGGS
slightly beaten
1 ½ 7.5
TEASPOONS ML CINNAMON
½ 2.5
TEASPOON ML NUTMEG
¼ 1.3
TEASPOON ML GINGER
¼ 1.3
TEASPOON ML CLOVES
1 237
CUP ML SUGAR
½ 2.5
TEASPOON ML SALT
1 1
PACKAGE PACKAGE CAKE MIX, YELLOW
1 237
CUP ML PECANS
chopped
¾ 177
CUP ML MARGARINE
melted

Directions

Blend together all but last 3 ingredients and beat well.

Pour the pumpkin mixture into a lightly greased 9×13 inch pan. Sprinkle the dry yellow cake mix and 1 cup of chopped nuts over the top of the pumpkin mixture.

Drizzle melted margarine over everything.

Bake at 350℉ (180℃) for 50 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 436g (15.4 oz)
Amount per Serving
Calories 1407 49% from fat
 % Daily Value *
Total Fat 77g 118%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 175mg 58%
Sodium 1724mg 72%
Total Carbohydrate 57g 57%
Dietary Fiber 7g 30%
Sugars g
Protein 36g
Vitamin A 340% Vitamin C 10%
Calcium 39% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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