PUMPKIN CRUNCH CAKE

The other night when I took two of my Turtle Pumpkin Pies to Dinner Club, I also took a cake. Sharon was going to bring a dessert but she had to cancel at the last minute to go see her new grandson in MS. I knew the two pies wouldn't be enough for 16 people and I didn't want to make a third pie, so I decided to try a recipe from my Favorite Brand Name Bake Sale Cookbook.

The recipe used a yellow cake mix and pumpkin pie mix. I figured I should offer a dessert made with something other than pumpkin to give everyone two different choices, but the cake really sounded good. So the Pumpkin Crunch Cake won out.

The "Crunch" part of the first cake I made using a (sugar free) yellow cake mix as the recipe called for didn't look good. The mixture was thick and didn't spread over the cake batter. I dropped it on in small dollops thinking they might spread when the cake cooked, but they didn't.  

If I had just been making it for us, I wouldn't have worried about it, but since I was taking it somewhere, I wanted it to look good (especially since the pies looked so fantastic). SO I made a second cake. The only thing was I didn't have another yellow cake mix. I did have a spice cake mix that I bought for another recipe. I decided that would probably taste good since pumpkin and spices seem to go together. I decided to make the cake in a slightly smaller pan, too, and I doubled the ingredients for the topping so I would have enough to spread it across the cake.   

It was a big hit also. It was so light and moist. NOW I don't know which one I like better. They are both really good and taste so different. All I can tell you is try which ever one you think you will like. It seems like to me that I can taste the pumpkin more in the cake using the yellow cake mix, and the spice cake is quite spicy. I just can't decide. Just try both ways.

PUMPKIN CRUNCH CAKE

1   cake mix - 18.25 oz ( either yellow OR spice)

2   eggs

1-2/3   cups Pumpkin Pie Mix

2   teaspoons pumpkin pie spice

2/3   cup flaked coconut

1/2   cup chopped nuts 

1   stick of margarine (light), softened

Preheat oven to 350 degrees.  Spray the 9 x 13-inch pan with cooking spray.

Combine 3 cups cake mix, eggs, pumpkin pie mix, and pumpkin pie spice in large mixer bowl.  

Beat at low speed until moistened.  Beat on medium speed for 2 speed.

Pour into pan.

(This was the first cake I made with the yellow cake mix. I made it in a pan that was actually 12 x 10-inches. The cake was not thick.)

Combine the remaining cake mix, coconut, nuts, and margarine in small bowl.

Lightly spread the mixture over batter.

(This was the second cake and I cooked it in a glass pan that was actually 8 x 12-inches. The cake was thicker. I also lowered the oven temperature to 325 degrees and cooked it almost 40 minutes)

Bake for 30 to 35 minutes or until toothpick comes out clean when inserted in center of the cake. Cool on wire rack in pan.

Here is what the cake looked like using the spice cake mix.

This is the cake made using the yellow cake mix. You can see how the topping didn't spread. Since the cake was made in a larger pan, it is thinner, but still taste great!

Let me know which you decide to try. You won't be sorry either way. I would recommend the smaller pan unless you like more of a sheet cake.