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Pumpkin Crunch Cake combines pumpkin, cake
mix, shredded coconut and chopped nuts to make a chewy, moist
treat great for Sunday afternoon football games or any time you
need a snack.
Pumpkin Crunch Cake
- 1 (18.25-ounce) package yellow cake mix
- divided use
1 2/3 cups LIBBY'S® Easy Pumpkin Pie Mix
2 teaspoons pumpkin pie spice
1/3 cup sweetened flaked coconut
1/4 cup chopped nuts
3 tablespoons butter or margarine, softened
- Preheat oven to 350°F (175°C).
Grease 13 x 9-inch baking pan.
- Combine 3 cups cake mix, eggs, pumpkin
pie mix and pumpkin pie spice in large mixer bowl. Beat on low
speed until moistened. Beat on medium speed for 2 minutes. Pour
into prepared pan.
- Combine remaining cake mix, coconut and
nuts in small bowl; cut in butter with pastry blender or two
knives until mixture is crumbly. Sprinkle over batter.
- Bake for 30 to 35 minutes or until wooden
pick inserted in center comes out clean. Cool in pan on wire
rack.
Makes 20 servings.
Recipe and photograph are the property
of Nestlé® and Meals.com, used with permission.
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