Pumpkin crunch coffee cake recipe
Pumpkin Crunch Coffee Cake recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 1 package yellow cake mix
- One 16-ounce can solid pack pumpkin
- One 12-ounce can evaporated milk
- 3 eggs
- 1-1/2 cups sugar
- 4 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 cup margarine melted
- Whipped topping
Preheat oven to 350 degrees.
Grease bottom of 9 x 13 inch pan (or two 8 x 8 inch pans) Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake at 350 degrees for 50 – 55 minutes (approx 45 minutes if baking in two 8 x 8 inch pans) or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.
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