Cake
Cake
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Pumpkin Crunch Cake

Level
Easy
Prep
15 minutes
Cook
30 minutes
Servings
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.
KEY INGREDIENTS
Libby's
PUMPKIN PIE MIX
LIBBY'S® Easy Pumpkin Pie Mix
NET WT 30 oz (1 lb 14 oz) 850 g
INGREDIENTS
  • 1 package (18.25 ounces) yellow cake mix, divided
  • 2 large eggs
  • 1 2/3 cups LIBBY'S® Easy Pumpkin Pie Mix
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup flaked coconut
  • 1/4 cup chopped nuts
  • 2 tablespoons butter or margarine, at room temperature
MAKE IT
Step 1
Preheat oven to 350° F. Grease 13 x 9-inch baking pan.
Step 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.
Step 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.
Step 4
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.
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