Try this Harvest Pumpkin Custard Crunch Cake recipe, or contribute your own.
Suggest a better descriptionPREHEAT oven to 350° F.
Spray Pam on 13 x 9-inch baking pan.
COMBINE pumpkin pie mix, evaporated milk and eggs in large bowl.
Pour into prepared pan. Sprinkle dry cake mix over pumpkin mixture, evenly distribute melted
butter and nuts. It may look dry but will absorb moisture from mixture.
BAKE for 50 to 55 minutes or until golden brown on top.
Cool completely in pan on wire rack.
Top with whipped topping after serving, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (100g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 143 | ||
Calories from Fat: 89 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 423mg | 130 % | |
Sodium 140mg | 5 % | |
Potassium 134mg | 4 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.8g | ||
Protein 12.6g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 143
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