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Pumpkin Crunch Cake

Pumpkin Crunch CakeThis simple cake combines pumpkin, cake mix, shredded coconut and chopped nuts to make a chewy, moist treat great for casual fall and wintertime entertaining.

Recipe Ingredients:

1 (18.25-ounce) package yellow cake mix - divided use
1 2/3 cups LIBBY'S® Easy Pumpkin Pie Mix
2 teaspoons pumpkin pie spice
1/3 cup sweetened flaked coconut
1/4 cup chopped nuts
3 tablespoons butter or margarine, softened

Cooking Directions:

  1. Preheat oven to 350°F (175°C). Grease 13x9x2-inch baking pan.
  2. Combine 3 cups cake mix, eggs, pumpkin pie mix and pumpkin pie spice in large mixer bowl. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Pour into prepared pan.
  3. Combine remaining cake mix, coconut and nuts in small bowl; cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over batter.
  4. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

Makes 12 servings.

Recipe and photograph are the property of Nestlé® and, used with permission.