Pumpkin Crunch Cake

Name: Pumpkin Crunch Cake
Yield: 12 servings
Ingredients: 18 1/4 ozs yellow cake mix; 1 2/3 c pumpkin pie mix; 2 whole eggs, slightly beaten; 1 tbsp olive oil; 1 tsp pumpkin pie spice; 1/4 c coconut; 1/4 c walnuts, chopped; 3 tbsps light margarine, cold

Adapted from Libby's Favorite Pumpkin Recipes

18 1/4 ozs yellow cake mix
1 2/3 c pumpkin pie mix
2 whole eggs, slightly beaten
1 tbsp olive oil
1 tsp pumpkin pie spice
1/4 c coconut
1/4 c walnuts, chopped
3 tbsps light margarine, cold

Preheat oven to 350. Prepare a 13" x 9" pan with cooking spray and flour; set aside. In a mixing bowl, combine three cups cake mix, pumpkin pie mix, eggs, oil, and pumpkin pie spice. Mix until well blended. Spread into prepared pan. In another mixing bowl, combine remaining cake mix, coconut and walnuts. Cut in margarine with pastry blender. Mix until crumbly. Sprinkle over moistened cake batter. Bake for 35 minutes.

Posted: 11/8/1998

Cakes

Rated by 2 users (4.00)

WW Points^* : 5.95

12 servings

Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 276 Calories from Fat 85 (31%)
% Daily Value *
Total Fat 10g	15%
Saturated Fat 2g	10%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 0.7g
Trans Fat 0.4g
Cholesterol 31g	10%
Sodium 376mg	16%
Potassium 0mg	0%
Total Carbohydrate44g	15%
Dietary Fiber 2g	8%
Sugars 28g
Protein 4g	8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.