Pumpkin Crunch Cake Recipe

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Reviewed By bam
"Good cake. Moist and tasty."
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  • 1 package yellow cake mix, divided
  • 1 2/3 cups pumpkin pie mix (not solid pack pumpkin)
  • 2 Eggs
  • 2 teaspoons pumpkin pie spice
  • 1/3 cup or more flaked coconut (toasted)
  • 1/2 cup chopped nuts
  • 3 tablespoons Butter, softened
Preheat oven to 350°.

Combine 3 cups dry cake mix with pumpkin pie filling, eggs and spice until moist. Beat 2 minutes on medium speed. Spread in greased 9x13 pan. Combine rest of cake mix, coconut and nuts. Cut in butter until crumbly. Sprinkle over cake batter.

Bake 30-35 minutes.

Cool in pan on wire rack.

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Pumpkin Crunch Cake Recipe Reviews

pumpkin crunch cake

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Rating of 4 out of 5.0 stars
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bam User
Rating of 4 out of 5.0 stars
Reviewed By
"Good cake. Moist and tasty."
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