Pumpkin Crunch Pudding Cake

Pumpkin Crunch Pudding Cake

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.