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Pumpkin Crunch Cake

Pumpkin Crunch Cake Recipe

  • 1 (15 ounce) can 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
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Nutritional information
Nutrition Facts
Serving Size 1/18 of a recipe
Amount Per Serving
Calories 412
Total Fat 23.6g
Saturated Fat 6.7g
Cholesterol 54mg
Sodium 533mg
Total Carbohydrate 47.2g
Dietary Fiber 1.6g
Sugars 35.3g
Protein 5.2g
* 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.



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