PUMPKIN CRUNCH CAKE
1 pkg. (18.25 oz.) yellow cake mix, divided use
2 large eggs
1 2/3 cups Libby's pumpkin puree
2 teaspoons pumpkin pie spice
1/3 cup flaked coconut
1/4 cup chopped nuts
3 tablespoons butter or margarine, softened
Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.
Combine 3 cups cake mix, eggs, pumpkin 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.
1 pkg. (18.25 oz.) yellow cake mix, divided use
2 large eggs
1 2/3 cups Libby's pumpkin puree
2 teaspoons pumpkin pie spice
1/3 cup flaked coconut
1/4 cup chopped nuts
3 tablespoons butter or margarine, softened
Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.
Combine 3 cups cake mix, eggs, pumpkin 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.
MsgID: 3121359
Shared by: Dianne, CA
In reply to: Recipe: Recipes Using Pumpkin or Winter Squash
Board: Daily Recipe Swap at Recipelink.com
Shared by: Dianne, CA
In reply to: Recipe: Recipes Using Pumpkin or Winter Squash
Board: Daily Recipe Swap at Recipelink.com
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