Pumpkin Pecan Crunch Cake
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Pumpkin Pecan Crunch Cake

Pumpkin Pecan Crunch Cake

Rich, moist pumpkin cake has a streusel topping of brown sugar, butter and pecans.

Servings: 63 servings
INGREDIENT
WEIGHT
MEASURE
Pumpkin puree, canned
2 lb 13.00 oz
5 cups
Evaporated milk, canned
2 lb 4.00 oz
4 cups
Granulated sugar
2 lb
4 1/2 cups
Pumpkin pie spice
2 1/2 tsp
Eggs, large
1 lb 4.00 oz
10 each
Gold Medal™ Yellow Cake Mix (11152)
2 lb 8.00 oz
1/2 box
Brown sugar, packed
6 oz
3/4 cup
Pecans, chopped
4 oz
1 cup
Butter, unsalted
8 oz
1 cup
  1. Combine pumpkin, evaporated milk, granulated sugar, pumpkin pie spice and eggs in a mixing bowl.
  2. Mix using a wire whisk until combined and smooth.
  3. Pour pumpkin mixture into a greased or parchment-lined full steam table pan.
  4. Sprinkle cake mix evenly over pumpkin mixture; sprinkle brown sugar and pecans evenly over cake mix.
  5. Melt butter and drizzle evenly over brown sugar and pecans.
  6. Bake as directed below or until center is set.
BAKE:
TEMP
TIME
Convection Oven*
300°F
55-60 minutes
Standard Oven
350°F
65-75 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 27 minutes of baking.
  • Check out our recipe for Pumpkin Pecan Crunch Cake. A delicious recipe featuring only the best products from General Mills Convenience and Foodservice.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 serving
Calories
220
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
150mg
6%
Total Carbohydrate
34g
11%
Dietary Fiber
0g
0%
Sugars
20g
Protein
3g
Vitamin A
70%
70%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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