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Celebrate National Pumpkin Day with Pumpkin Gooey Butter Crunch Cake

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Pumpkin Gooey Butter Crunch Cake

Yield: Makes one 9x13 cake


  • Base1 (16.25 ounce) box yellow cake mix (reserve 1 cup)
  • 1 egg


  • 1 (15-ounce) can pumpkin purée
  • 3 eggs
  • 1 cup brown sugar
  • 1/2 cup milk
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla


  • Reserved 1 cup cake mix
  • 4 tablespoons Challenge butter, melted
  • 1/2 cup brown sugar
  • 1 cup chopped pecans


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine cake mix (minus the reserved 1 cup), egg and melted butter; mix well. Press evenly into bottom of pan.
  3. Combine pumpkin, 3 eggs, brown sugar, milk, pumpkin pie spice, and vanilla and pour      evenly on top of base
  4. Mix together reserved 1 cup cake mix, melted butter, 1/2 cup brown sugar, and pecans. Sprinkle mixture evenly over pumpkin mixture.
  5. Bake for about 35 to 40 minutes, and test for doneness with a toothpick.
  6. Serve warm or chilled.

Recipe courtesy of Kylee Wierks of Kylee's Kitchen

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