Pumpkin Crunch Pudding Cake
Yellow cake mix is layered with pecans, brown sugar, and pumpkin spice pudding mix in this easy crunch cake recipe that will feed a crowd.
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9×13-inch baking pan.
Mix brown sugar pecans flour and cinnamon together in a bowl.
Pour in melted margarine; mix until evenly combined.
Combine cake mix pumpkin puree eggs 1/2 cup plus 3 tablespoons water canola oil pudding mix and pumpkin pie spice in a large bowl; beat with an electric mixer on low speed until moistened.
Scrape sides of the bowl.
Mix on medium speed until batter is smooth about 3 minutes.
Spread half of the batter in the bottom of the prepared pan.
Sprinkle half of the brown sugar mixture evenly on top.
Pour in remaining batter; spread evenly.
Sprinkle remaining brown sugar mixture on top.