Try this Pumpkin Crunch Cake recipe, or contribute your own.
Suggest a better descriptionLine 9x13 " pan with wax paper. Mix together pupmpkin, milk, sugar, eggs, and cinnamon. Pour into prepared pan. Pour dry cake mix onto top of mixture. Pat chopped nuts on cake mix. Spoon melted butter over nuts to seal in all of the dry mix. Bake at 350 degrees for 50-60 minutes. Leave cake in pan and cool thoroughly.. When cooled, turn over by placing a 11x13" pan over the 9x13 and flip. Frost the cake with the cream cheese, powder sugar and whip cream.
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Serving Size: 1 Serving (1885g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5816 | ||
Calories from Fat: 4869 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 541g | 721 % | |
Saturated Fat 301.1g | 1506 % | |
Monounsaturated Fat 165.6g | ||
Polyunsanturated Fat 32.9g | ||
Cholesterol 1315.9mg | 405 % | |
Sodium 59774.8mg | 2061 % | |
Potassium 3184.2mg | 84 % | |
Total Carbohydrate 212.8g | 63 % | |
Dietary Fiber 15g | 60 % | |
Sugars, other 197.8g | ||
Protein 68.1g | 97 % | |
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: 5816
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