Pumpkin Cinnamon Crunch Cake

Pumpkin Cinnamon Crunch Cake
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PREHEAT oven to 350° F. Grease bottom of 13 x 9-inch baking pan.

COMBINE pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in large bowl. Pour into prepared pan. Combine cake mix, pecans and melted butter in large bowl until crumbly. Sprinkle over filling.

BAKE for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

VARIATION: For a different twist on this recipe, try substituting spice cake mix for yellow cake mix.

Nutritional Information

% Daily Value *

  • Total Fat 11g 17%
  • Saturated Fat 4g 20%
  • Cholesterol 45mg 15%
  • Sodium 210mg 9%
  • Carbohydrates 29g 10%
  • Dietary Fiber 1g 4%
  • Vitamin A 40%
  • Vitamin C 0%
  • Calcium 10%
  • Iron 4%
  • Sugars 19g
  • Protein 4g

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

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