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So moist. So delicious. And so much more.™

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Cakes

Pumpkin Pie Crunch

Duncan Hines Recipe shared by:
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This Pumpkin Pie Crunch is nicely spiced. If you're looking for a great tasting pumpkin pie crunch recipe, this is a great choice for you!

  • Hands-On Time: 15 Minutes
  • Total Time: 1 Hour 5 Minutes
  • Servings: 16 to 20 Bars
  • Difficulty: Super Simple
  • Rating:

Ingredients

  • 1 can (15.5 oz.) solid pack pumpkin
  • 1 can (12 oz.) evaporated milk
  • 3 large eggs
  • 1½ cups sugar
  • 1 Tbsp. pumpkin pie spice
  • ½ tsp. salt
  • 1 package Duncan Hines® Classic Yellow Cake Mix
  • 1 cup butter or margarine, melted
  • 1 cup chopped pecans

Baking Instructions

  1. Preheat oven to 350°F. Grease and flour 13 x 9-inch pan.
  2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Stir until blended.
  3. Pour pumpkin mixture into prepared pan. Sprinkle dry cake mix evenly over pumpkin mixture and drizzle with butter.
  4. Bake 25 minutes; remove from oven and sprinkle with chopped pecans. Tightly cover with aluminum foil and bake an additional 25 minutes.
  5. Cool completely. To serve, cut into squares.

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Tips

Perfect frosting

Perfect frosting

Cool cake in fridge, Use room temperature whipped frosting, mix it in the frosting container before applying to cake, Spread icing on cake, dont worry if any cake can see through, Put the cake in the fridge for 30mins til icing is hard, then take back out, and use the rest of the room temperature icing on the cake, and it will be thicker, and cover easier. Decorate, and fridge again.


Applesauce for Oil

Applesauce for Oil

To reduce the amount of fat and calories in recipes that call for oil (cakes), replace 1/2 of the oil with unsweetened applesauce. This method will keep the cakes texture and actual increase the "moistness" of the cake.





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