Zutaten für Pumpkin Crunch Cake
- 1 (15 ounce) can pumpkin puree
- Evaporated Milk
- 1 ¾ cups granulated sugar
- Pumpkin Pie Spice
- 1 teaspoon salt
- 2 large eggs
- Yellow Cake Mix
- ½ cup chopped pecans
- ½ cup (1 stick) cold unsalted butter
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Zubereitung von Pumpkin Crunch Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, beat together 1 (15 ounce) can pumpkin puree, 1 cup milk, 1 ¾ cups granulated sugar, 1 teaspoon salt, and 2 large eggs until well combined.
- Pour the pumpkin mixture into the prepared 9x13 inch pan.
- In a separate bowl, combine 1 box (15.25 ounces) yellow cake mix, ½ cup chopped pecans, and ½ cup (1 stick) cold unsalted butter, cut into small pieces. Mix until crumbly.
- Sprinkle the crumb mixture evenly over the pumpkin batter.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely before serving. Serve warm with whipped cream or vanilla ice cream for the ultimate treat!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
266g
Fat
96g
Carbs
32g
