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Pumpkin Crunch Pudding Cake
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Recipe Summary Pumpkin Crunch Pudding Cake
I wanted a recipe for a pumpkin crunch cake that didn't have a layer of pumpkin pie filling. Not being able to find one, I came up with this one after a little trial and error baking wizardry. Serve with whipped topping.Ingredients | Pecan Pie Cake Bars
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
Mix brown sugar, pecans, flour, and cinnamon together in a bowl. Pour in melted margarine; mix until evenly combined.
Combine cake mix, pumpkin puree, eggs, 1/2 cup plus 3 tablespoons water, canola oil, pudding mix, and pumpkin pie spice in a large bowl; beat with an electric mixer on low speed until moistened. Scrape sides of the bowl. Mix on medium speed until batter is smooth, about 3 minutes.
Spread half of the batter in the bottom of the prepared pan. Sprinkle half of the brown sugar mixture evenly on top. Pour in remaining batter; spread evenly. Sprinkle remaining brown sugar mixture on top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
If the pumpkin spice pudding is not available in your area, add vanilla extract and increase the pumpkin pie spice to 2 teaspoons.
Info | Pecan Pie Cake Bars
prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
10
Yield:
10 servings
