Tony Claxton's Recipes
Pumpkin Crunch Cake		    

While I usually make cakes from scratch, instead of using cake mixes, this one is so good I made an exception. If you have a yellow cake recipe you like that makes a 9x13" cake, you could probably use it, and replace the milk or other liquid with the pumpkin pie filling. I've never tried that, but it seems like it should work. For a variation, the cake is very good with cream cheese frosting. Just use all of the cake mix in the cake and use the coconut and nuts in the cake or sprinkle it over the frosting.

                                   

Ingredients
1 package - Yellow Cake Mix (divided)
2 - eggs
1 2/3 C - Pumpkin Pie Mix
2 t - Pumpkin Pie Spice
1/3 C - Flaked Coconut
1/4 C - Chopped Nuts
3 T - Butter


Instructions
  • Preheat oven to 350°F
  • Grease a 9x13" cake pan
  • Combine 3 C cake mix, eggs, pumpkin pie mix and pumpkin pie spice in a large mixing bowl
  • Beat on low spead until moistened then on medium speed for 2 minutes
  • Pour into prepared pan
  • Combine remaining cake mix, coconut and nuts in a small bowl and cut in butter until mixture is crumbly
  • Sprinkle over batter
  • Bake for 30 to 35 minutes or until cake tests done
  • Cool in pan on wire rack


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