Pumpkin Crunch Pudding Cake

Name: Pumpkin Crunch Pudding Cake
Total time: 65
Yield: 10
Ingredients: 1 cup brown sugar; 1 cup pecan pieces; 2 tablespoons all-purpose flour; 2 teaspoons ground cinnamon; 2 tablespoons margarine, melted; 1 (15.25 ounce) package yellow cake mix (such as Duncan Hines®); 1 cup pumpkin puree; 3 eggs; ½ cup water; 3 tablespoons water; 3 tablespoons canola oil; 1 (3.4 ounce) package pumpkin spice-flavored instant pudding mix (such as Jell-O®); 1 teaspoon pumpkin pie spice

Recipe by GMcB from allrecipes.com

Dessert 1 Hr. 5 Mins.

Ingredients

10 servings

•

1 cup brown sugar
•

1 cup pecan pieces
•

2 tablespoons all-purpose flour
•

2 teaspoons ground cinnamon
•

2 tablespoons margarine, melted
•

1 (15.25 ounce) package yellow cake mix (such as Duncan Hines®)
•

1 cup pumpkin puree

•

3 eggs
•

½ cup water
•

3 tablespoons water
•

3 tablespoons canola oil
•

1 (3.4 ounce) package pumpkin spice-flavored instant pudding mix (such as Jell-O®)
•

1 teaspoon pumpkin pie spice

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-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.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.