Pumpkin Crunch Cake

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Executive Chef
Jun 3, 2004
Pumpkin Crunch Cake


1 pkg (18.25 ounces) yellow cake mix, divided
2 large eggs
1 2/3 cups LIBBY'S® Easy Pumpkin Pie Mix
2 tsp pumpkin pie spice
1/3 cup flaked coconut
1/4 cup chopped nuts
3 tbsp butter or margarine, softened

1 PREHEAT oven to 350° F.
2 Grease 13 x 9-inch baking pan.
3 COMBINE 3 cups cake mix, eggs, pumpkin pie mix and pumpkin pie spice in large mixer bowl.
4 Beat on low speed until moistened.
5 Beat on medium speed for 2 minutes.
6 Pour into prepared pan.
7 COMBINE remaining cake mix, coconut and nuts in small bowl; cut in butter with pastry blender or two knives until mixture is crumbly.
8 Sprinkle over batter.
9 BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
10 Cool in pan on wire rack.

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