Cakes

Pumpkin Ginger Snap Crunch Cake

164

If you are thinking about making a pumpkin dessert this fall or Thanksgiving, you have to try this Pumpkin Ginger Snap Crunch Cake. This Pumpkin Ginger Snap Crunch Cake tastes amazing and much better than a pumpkin pie. If you are thinking about the holidays especially Thanksgiving, you have to be thinking about serving some pumpkin. Please consider making this Pumpkin Ginger Snap Crunch Cake. It is full of pumpkin and all the amazing flavor of pumpkin pie spice.

12
1 -29 ounce can pumpkin purée
3 eggs, beaten
1 - 12 ounce can evaporated milk
1-1/4 cup sugar
3 teaspoons ground pumpkin pie spice
1 - 18.25 ounce box yellow cake mix
1 cup crushed Ginger Snap Cookies (the original recipe called for 1 cup graham cracker crumbs)
1 cup toffee bits (the original recipe called for ½ cup)
1 cup melted butter
Mix together the pumpkin, eggs, evaporated milk, sugar, and pumpkin spice. Layer in the bottom of a 9 x 13 inch pan that has been sprayed. Sprinkle dry cake mix over the pumpkin mixture. Layer 2 cups of...
See the full directions on my site
Nutritions

Calories
349

Sodium
63mg
2% DV

Fat
22g
34% DV

Protein
2g
5% DV

Carbs
34g
11% DV

Fiber
2g
8% DV

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I am a sucker for a simple Instant Pot recipe and this recipe hits a home run, especially when you factor in taste. This is a five-star meal, easy! Pretty much anything with buffalo and ranch flavors is a win in my book, so combining the two is like eating heaven all wrapped up! So, ...

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