Name: Pumpkin Crunch Pudding Cake
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Brown sugar - 1 cup; Pecan pieces - 1 cup; All-purpose flour - 2 tablespoons; Ground cinnamon - 2 teaspoons; Margarine, melted - 2 tablespoons; Yellow cake mix (such as Duncan Hines®) - 1 (15.25 ounce) package; Pumpkin Puree - 1 cup; Eggs - 3; Water - ½ cup; Water - 3 tablespoons; Canola oil - 3 tablespoons; Pumpkin spice-flavored instant pudding mix (such as Jell-O®) - 1 (3.4 ounce) package; Pumpkin pie spice - 1 teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Crunch Pudding Cake

1. Brown sugar - 1 cup

2. Pecan pieces - 1 cup

3. All-purpose flour - 2 tablespoons

4. Ground cinnamon - 2 teaspoons

5. Margarine, melted - 2 tablespoons

6. Yellow cake mix (such as Duncan Hines®) - 1 (15.25 ounce) package

7. Pumpkin Puree - 1 cup

8. Eggs - 3

9. Water - ½ cup

10. Water - 3 tablespoons

11. Canola oil - 3 tablespoons

12. Pumpkin spice-flavored instant pudding mix (such as Jell-O®) - 1 (3.4 ounce) package

13. Pumpkin pie spice - 1 teaspoon

How to cook deliciously - Pumpkin Crunch Pudding Cake

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

2. Stage

Mix brown sugar, pecans, flour, and cinnamon together in a bowl. Pour in melted margarine; mix until evenly combined.

3. Stage

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.

4. Stage

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.

5. Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.