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Pumpkin Crunch Cake Recipe

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This recipe for Pumpkin Crunch Cake, by , is from Hutter Family Cookbook Project , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Ann Van Allen
Added: Monday, October 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 package yellow cake mix
1 cup solid packed pumpkin
1/2 cup water
3 eggs (can use up to 5 eggs)
1 tsp pumpkin pie spice.

Topping
1/2 cup brown sugar
1tsp cinnamon
1 T. flour
1/2 cup nuts, chopped
1 T. butter, melted

Directions:
Directions:
Combine pumpkin and water. Add cake mix and beat well.
Beat in 3 eggs (for higher cake you can add up to 5 eggs) and pumpkin pie spice.
Pour half the batter into a floured and greased 9 x 13 " pan.
Topping:
combine all dry ingredients. Blend in melted butter and combine thoroughly.Sprinkle 1/2 of topping on top of cake batter. Spoon remainder of batter in cake pan and sprinkle remaining topping on top.
Bake in 350 oven for 45-50 min.
Serve with whipped cream or ice cream

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
A cup of solid packed squash can be substituted for the pumpkin.

 

 

 

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