Pumpkin Crunch Pudding Cake

I wanted a recipe for a pumpkin crunch cake that didn't have a layer of pumpkin pie filling. Not being able to find one, I came up with this one after a little trial and error baking wizardry. Serve with whipped topping.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 445 Calories

Ingredients

• 1 cup brown sugar
• 2 teaspoons ground cinnamon
• 3 eggs
• 2 tablespoons all-purpose flour
• ½ cup water
• 3 tablespoons water
• 1 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 2 tablespoons margarine, melted
• 3 tablespoons canola oil
• 1 (15.25 ounce) package yellow cake mix (such as Duncan Hines®)
• 1 cup pecan pieces

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

Step 3

Mix brown sugar, pecans, flour, and cinnamon together in a bowl. Pour in melted margarine; mix until evenly combined.

Step 4

Combine cake mix, pumpkin puree, eggs, 1/2 cup plus 3 tablespoons water, canola oil, pudding mix, and pumpkin pie spice in a large bowl; beat with an electric mixer on low speed until moistened. Scrape sides of the bowl. Mix on medium speed until batter is smooth, about 3 minutes.

Step 5

Spread half of the batter in the bottom of the prepared pan. Sprinkle half of the brown sugar mixture evenly on top. Pour in remaining batter; spread evenly. Sprinkle remaining brown sugar mixture on top.