PUMPKIN CRUNCH CAKE (GLUTEN FREE)
This cake started out as the Pumpkin Crunch Cake from this site, but with so many changes, it became a whole new yummy delicious recipe. It's super easy to make and gluten-free, but you won't notice.
Provided by tomboy
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and allspice together in a large bowl. Spread into the prepared baking pan.
- Stir cake mix and butter together in a large bowl. Stir in 1 cup pecans. Crumble evenly over the pumpkin mixture; pat down gently. Sprinkle remaining 1 cup pecans on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a little crunchy, 45 to 55 minutes.
Nutrition Facts : Calories 509.1 calories, Carbohydrate 51.5 g, Cholesterol 96.3 mg, Fat 32.4 g, Fiber 4.1 g, Protein 6.4 g, SaturatedFat 12.8 g, Sodium 524.3 mg, Sugar 14.7 g
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strawberry nightcore
[email protected]This pumpkin crunch cake looks amazing!
Sagar Lama
[email protected]I can't wait to try this recipe!
Jacob Nutt
[email protected]This cake is a must-try for pumpkin lovers.
coolkid dennoh
[email protected]I love this cake! It's the perfect fall dessert.
Rasel Santo
[email protected]This cake was easy to make and turned out great! I used gluten-free flour and it was still delicious.
Patrel Jones
[email protected]I'm not a huge fan of pumpkin, but this cake was delicious! The crunch topping was my favorite part.
Arbab Qatar
[email protected]This pumpkin crunch cake was a hit! I made it for a fall party and everyone loved it. The cake was moist and flavorful, and the crunchy topping was the perfect finishing touch. I will definitely be making this cake again.