Pumpkin Crunch Pudding Cake The Best Recipes

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Pumpkin Crunch Pudding Cake

"I wanted a recipe for a pumpkin crunch cake that didn't have a layer of pumpkin pie filling. Not being able to find one, I came up with this one after a little trial and error baking wizardry. Serve with whipped topping."

Ingredients :

  • 1 cup brown sugar
  • 1 cup pecan pieces
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 tablespoons margarine, melted
  • 1 (15.25 ounce) package yellow cake mix (such as Duncan Hines®)
  • 1 cup pumpkin puree
  • 3 eggs
  • 1/2 cup water
  • 3 tablespoons water
  • 3 tablespoons canola oil
  • 1 (3.4 ounce) package pumpkin spice-flavored instant pudding mix (such as Jell-O®)
  • 1 teaspoon pumpkin pie spice

Instructions :

Prep : 20M Cook : 10M Ready in : 1H5M
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  • Mix brown sugar, pecans, flour, and cinnamon together in a bowl. Pour in melted margarine; mix until evenly combined.
  • Combine cake mix, pumpkin puree, eggs, 1/2 cup plus 3 tablespoons water, canola oil, pudding mix, and pumpkin pie spice in a large bowl; beat with an electric mixer on low speed until moistened. Scrape sides of the bowl. Mix on medium speed until batter is smooth, about 3 minutes.
  • Spread half of the batter in the bottom of the prepared pan. Sprinkle half of the brown sugar mixture evenly on top. Pour in remaining batter; spread evenly. Sprinkle remaining brown sugar mixture on top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Notes :

  • If the pumpkin spice pudding is not available in your area, add vanilla extract and increase the pumpkin pie spice to 2 teaspoons.

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