pumpkin crunch cake from scratch

Spraygrease a springform pan and place half the batter in it scatter 12 of the crunch mixture over-top. Pour 12 of batter into pan top with 12 crumb mixture.

Pumpkin Crunch Cake Recipe Pumpkin Crunch Cake Pumpkin Crunch Crunch Cake

Gently pat the cake mix.

. Sprinkle flour mixture over pumpkin mixture. Bake at 350 degrees 50-65 minutes or until a tester inserted comes out clean and dry. Cake should look set and top should be golden brown.

Cut together until well blended. Pour the pumpkin mixture into the prepared baking dish. In a bowl combine pumpkin milk eggs sugar pumpkin pie spice salt.

Spread the chopped pecans. In your mixing bowl add the dry ingredients flour and the next seven ingredients. Sprinkle topping evenly on top of batter and then drizzle the melted butter over top of everything.

Drizzle melted butter over the cake mix pecans layer. Grease and flour a 9x13 pan and set aside. Preheat oven to 375.

Pour remaining batter over crunch. Grease a 13 x 9-inch baking pan. In a bowl combine the pumpkin puree evaporated milk eggs sugar cinnamon nutmeg allspice and salt.

With the mixer on low speed mix the dry ingredients for 30 seconds so all will be well blended. I also like to line my cake pans with parchment paper. Sprinkle the yellow cake mix on top of the batter.

Bake 25 minutes uncovered. Pour half of the batter into the prepared baking dish. Drizzle melted butter over flour mixture.

In a bowl whisk together the pumpkin evaporated milk eggs 1 cup sugar and pumpkin pie spice until well combined. Set oven 350 degrees F. Here are the Steps.

Spread into a 9x13 pan. Pour into the prepared pan. Mix yellow cake mix pumpkin eggs and water together in a separate bowl until batter is smooth.

Place all batter ingredients into large mixing bowl. Pour remaining batter over and top with remaining crumb mixture. Pour into a greased 913 baking dish.

Bake at 350 degrees for 45 to 60 min. Mix until well blended. Bake for 45 minutes to an hour at 350.

In medium bowl place all topping ingredients. Sprinkle the pumpkin mixture evenly with the dry yellow cake mix gently pressing it into the batter. Top with crunch mixture.

In a medium sized bowl add the sour cream pumpkin butter vanilla egg and cinnamon whisk to combine until smooth. Grease a 9x 9 baking pan and set aside. Grease flour three 8 inch pans.

In a large mixing bowl whisk together the pumpkin puree evaporated milk eggs sugar brown sugar vanilla and pumpkin pie spice until well combined. Mix until well combined. Gently sprinkle the cake mix powder over the pumpkin mixture and top with pecans.

Instructions Preheat oven to 350. Grease a 9 x 13 pan and pour in the batter. Place the rest of the batter in and repeat with the remaining crumb mixture.

Bake in the preheated oven until a toothpick inserted into the center comes out clean 30 to 35 minutes. First preheat oven to 350. In a large mixing bowl combine pumpkin puree evaporated milk eggs sugar pumpkin spice and salt.

Cover your cake lightly with foil after 30 minutes. In a separate bowl combine flour 1 cup sugar baking powder baking soda and salt. In same bowl that you used before combine the topping ingredients minus the butter.

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