Beth - Pumpkin Crunch Cake

[Beth]

TraceyK, I'm so sorry. I didn't see it, but the posts really pile up sometimes. This came from Libby's website, www.libbyspumpkin.com. (http://www.libbyspumpkin.com.) I was looking for a recipe for a cake like a friend had served. I never did get hers from her, but I think I like this one better! http://www.cookinglight.com/bbs/wink.gif

Pumpkin Crunch Cake

1 package (18.25 oz.) yellow cake mix, divided
2 eggs or equivalent egg substitute
1 2/3 cups Libby's Pumpkin Pie Mix (not plain pumpkin)
2 tsp pumpkin pie spice
1/3 cup flaked coconut
1/4 chopped nuts
3 T butter or margarine, softened

Combine 3 cups of the cake mix, eggs, pumpkin pie mix, and spice in large mixer bowl. Beat on low speed until moistened, them on medium speed for 2 minutes. Pour into greased 13x9 inch pan.

Combine remaining cake mix, coconut, and nuts in small bowl; cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over batter.

Bake in 350 degree oven for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack.

Serves 20.

Wanted to mention that I used Duncan Hines cake mix that doesn't have the pudding. Also, the last time I made it, I was in a hurry with my 4 yr old helping, and the whole box of mix went into the batter. The batter was already in the pan when I discovered the error, but I scooped in another large spoonful of pie mix into the pan and stired it in a little, then made a struesel with some flour, brown sugar and the nuts, coconut and butter. No one else would have known the difference, so it's pretty hard to mess up too badly. Hope you like it.

[This message has been edited by Beth (edited 07-26-2000).]

[TraceyK]

My request may have gotten lost in the Coffeecake thread - but I'm soooo interested in your Pumpkin Crunch Cake recipe!

[MrsReber]

I have encroached on this recipe! I tried it last night because, for some odd reason, I had a yellow cake mix at home in my cabinet. Very easy to make and very very tasty! The husband loved it and he's thrilled that it made so much. Thanks for posting! By the way, I had to go to the store for pumpkin pie mix and wouldn't you know it, they had gotten in more snow peas!!

[Beth]

MrsReber: Two Points! Glad you'll get to try the snow peas in the noodles. I just took a copy of the recipe over to a neighbor.

If you saved the leftover pumpkin pie mix, it makes great waffles. You can freeze it in a zipper bag to use later. I just stirred in some plus a bit more flour than usual, and my then 3 and 6 yr olds ate them like they were the best thing they'd ever had. I was in shock!

You may have noticed that the recipe uses just over half a can, so I was thinking about using a little unsweetened apple sauce to make up the difference next time so I'd have enough to bake a second cake in the freezer. All my other pumpkin recipes use the plain pumpkin. I also thought about refiguring the recipe to use the plain pumpkin.

Rambling on....glad you enjoyed both of those.

[MrsReber]

Thanks for the idea with the leftover pumpkin. Yes, I did save it. I save everything- even if it sits there until it has furry spots on it, I do my best to save everthing and use it somehow or other (except for the furry spotted stuff). I was going to research some other recipes I have that call for pumpkin and see if I have enough. I know that somewhere I have a recipe for a pumpkin cheesecake tart. It may be enough for that. First things first, we have to finish this cake before I can bake anything else. Shouldn't be too long since I live with the bottomless pit who never gains any weight.

[Kelli Kerrigan]

Do you think this recipe would work for a jelly roll style cake? I adore pumpkin and would like to make a pumpkin jelly roll cake with cream cheese cinnamon spiced filling. I usually use an angel food cake to jelly-roll but need to get out of that rut.

[Beth]

Originally posted by Kelli Kerrigan:
Do you think this recipe would work for a jelly roll style cake? I adore pumpkin and would like to make a pumpkin jelly roll cake with cream cheese cinnamon spiced filling. I usually use an angel food cake to jelly-roll but need to get out of that rut.

I'm conferring with my DH as I begin to type. We both agree that the flavor would be great, but he's made rolled cakes and I've only talked about it. The question would be whether the texture would hold together or be a bit crumbly. He says try it. I wonder if using the entire cake mix, since you won't need a topping, and adding another egg or egg white or a little more of the pie mix to balance the moisture would make sense. Let me know if you try it.

Duh, now that I think about it, Libby's may have had a pumpkin roll recipe on their site. You might want to check that out and at least compare.



[This message has been edited by Beth (edited 08-09-2000).]