Zutaten für Pumpkin Punkin Delight
- Yellow Cake Mix
- 1 cup (226g) margarine, divided
- 2 large eggs
- 1 (15 ounce) can pumpkin puree
- Eggs
- 3/4 cup (150g) packed brown sugar
- 1/2 cup (100g) granulated sugar + 1/4 cup (50g) granulated sugar for topping
- 1/2 cup (120ml) milk
- 1 teaspoon ground cinnamon
- Nuts
- Whipped cream, for serving (optional)
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Zubereitung von Pumpkin Punkin Delight
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, combine 1 cup (150g) dry cake mix, 1/2 cup (113g) margarine, and 1 large egg. Mix well.
- Press the mixture into the prepared baking pan.
- In a separate large bowl, whisk together 1 (15 ounce) can pumpkin puree, 2 large eggs, 3/4 cup (150g) packed brown sugar, 1/2 cup (100g) granulated sugar, 1/2 cup (120ml) milk, and 1 teaspoon ground cinnamon. Mix well.
- Spread the pumpkin mixture evenly over the pressed cake mix layer.
- In a small bowl, combine 1 cup (150g) reserved dry cake mix, 1/2 cup (60g) chopped pecans, 1/4 cup (50g) granulated sugar, and 1/4 cup (57g) margarine. Mix with your fingers or a pastry blender until crumbly.
- Sprinkle the crumble topping evenly over the pumpkin mixture.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving. Top with a dollop of whipped cream for an extra touch of deliciousness!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
164g
Fat
19g
Carbs
20g
