Crunchy-Topped Spice Cake Recipe
Add a photo
1 of 1 Photo

Crunchy-Topped Spice Cake

By: Laurine Lockwood  
"'The recipe for this delicious spice cake originally called for cooking and mashing a pumpkin and making the cake from scratch,' writes Laurine Lockwood of McGregor, Minnesota. 'With my large family, I don't have time for all of that. I much prefer this easy version!'"

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 117 people have saved this

Prep Time:
10 Min
Cook Time:
35 Min
Ready In:
45 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 12 servings
 

Ingredients

  • 3 eggs
  • 1/2 cup butter or margarine, melted
  • 1 (15 ounce) can solid pack pumpkin
  • 1 (18.25 ounce) package spice cake mix
  • 1 1/2 cups finely chopped walnuts, divided
  • 1 cup butterscotch chips

Directions

  1. In a mixing bowl, combine the eggs, butter and pumpkin. Add cake mix; beat on medium speed for 2 minutes. Stir in 3/4 cups walnuts. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with butterscotch chips and remaining nuts.
  2. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 26, 2008 by Roxanne, MN 
Good. Will make it again. Be sure to use the back of a spoon to press the nuts and chips you... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2007 by sweetthing 
Good easy cake. Only took 10 minutes to assemble and everyone loved it when done. MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?