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Pumpkin Crunch Cake


Pumpkin Crunch Cake Recipe

Ingredients:
  • 2 cups pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 4 eggs
  • 1 1/2 cups white sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup chopped pecans
  • 1 cup margarine, melted
  • 1 (8 ounce) container frozen whipped topping, thawed
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 1213
Total Fat 67.4g
Saturated Fat 18g
Cholesterol 161mg
Sodium 1419mg
Total Carbohydrate 139.4g
Dietary Fiber 3.7g
Sugars 100g
Protein 14.9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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