Pumpkin Crunch Cake

Pumpkin Crunch Cake

Prep:
15 mins
Cooking:
30 mins
Level:
Easy
Yields:
20 servings

Pumpkin Crunch Cake combines pumpkin, cake mix, shredded coconut and chopped nuts to make a chewy, moist dessert or any time you need a snack.

Ingredients

  • 1 pkg. (18.25 oz.) yellow cake mix, divided
  • 2 large eggs
  • 1 2/3 cups LIBBY'S® Easy Pumpkin Pie Mix
  • 2 teaspoons pumpkin pie spice
  • 1/3 cup flaked coconut
  • 1/4 cup chopped nuts
  • 3 tablespoons butter or margarine, softened

Directions

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

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.

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.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.



Baker's Comments

Nutritional Information

  • Serving Size
    1/20 servings of recipe
  • Calories 170
  • Calories from Fat 60

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 6g 10%
  • Saturated Fat 2.5g 12%
  • Cholesterol 30mg 9%
  • Sodium 220mg 9%
  • Carbohydrates 26g 9%
  • Dietary Fiber 1g 5%
  • Sugars 16g
  • Protein 3g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 4%

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