Pumpkin Crunch Cake
12-04-2016, 03:42 PM
#19
Member
Join Date: Jun 2011
Location: Northeast Ohio
Posts: 58
I made this gluten-free recipe which is similar to your recipe and it was well received by my gluten-free friends ...
Gluten-free Vanilla Cake with Sweet Pumpkin swirl (Pumpkin Crack Cake)
Ingredients
· 15 ounces canned pumpkin puree
· 14 ounces sweetened condensed milk
· 4 eggs, at room temperature
· 1 cup sugar
· 5 teaspoons pumpkin pie spice
· 1 15-ounce box gluten-free yellow cake mix
· 12 tablespoons (3/4 cup) unsalted butter, melted and cooled
· 1 cup chopped pecans or semi-sweet chocolate chips
Instructions
1. Preheat the oven to 350 degrees F. Grease a 9x13 inch pan and set it aside.
2. In a medium-sized bowl, place the pumpkin, condensed milk, eggs, sugar and pumpkin pie spice, and beat until well combined.
3. Pour the pumpkin mixture into the prepared pan. Sprinkle ⅓ of the dry cake mix over the top and swirl it into the wet ingredients with a knife.
4. Sprinkle the rest of the dry cake mix on top, and smooth carefully until it covers evenly. Pour the melted butter evenly on top of the cake. Next, sprinkle evenly with pecans or chips. Cover the top of the pan with foil.
5. Place the cake in the center of the preheated oven, and bake for 25 minutes. Uncover and bake for another 15 to 25 minutes, or until it has begun to brown around edges.
6. Remove from the oven and allow to cool completely.
Recipe from GlutenFreeOnAShoestring.com
Gluten-free Vanilla Cake with Sweet Pumpkin swirl (Pumpkin Crack Cake)
Ingredients
· 15 ounces canned pumpkin puree
· 14 ounces sweetened condensed milk
· 4 eggs, at room temperature
· 1 cup sugar
· 5 teaspoons pumpkin pie spice
· 1 15-ounce box gluten-free yellow cake mix
· 12 tablespoons (3/4 cup) unsalted butter, melted and cooled
· 1 cup chopped pecans or semi-sweet chocolate chips
Instructions
1. Preheat the oven to 350 degrees F. Grease a 9x13 inch pan and set it aside.
2. In a medium-sized bowl, place the pumpkin, condensed milk, eggs, sugar and pumpkin pie spice, and beat until well combined.
3. Pour the pumpkin mixture into the prepared pan. Sprinkle ⅓ of the dry cake mix over the top and swirl it into the wet ingredients with a knife.
4. Sprinkle the rest of the dry cake mix on top, and smooth carefully until it covers evenly. Pour the melted butter evenly on top of the cake. Next, sprinkle evenly with pecans or chips. Cover the top of the pan with foil.
5. Place the cake in the center of the preheated oven, and bake for 25 minutes. Uncover and bake for another 15 to 25 minutes, or until it has begun to brown around edges.
6. Remove from the oven and allow to cool completely.
Recipe from GlutenFreeOnAShoestring.com
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