Pumpkin Crunch Cake ingredients: 1 box yellow cake mix 1 can (15 oz) pumpkin puree 1 can (12 oz) evaporated milk 3 large eggs 1 1/2 cups sugar 1 tsp. cinnamon 1/2 tsp. salt 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup) 1 cup butter, melted Heat oven to 350 degrees F. Grease bottom of 9 x 13.
Take a box of Angel Food Cake mix , and combine it with a 20 ounce can of crushed pineapple in its own juice. When you do this, something magical happens. The mixture starts to froth and it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes. Once it's all mixed up, simply pour it into a 9 x 13 baking dish and bake it at 350 degrees for 30 minutes.
This was on Dr. Oz last week … very cool! Cake Mix + Fat-Free Greek Yogurt 180 calories per serving – never baking with eggs and oil again! *Pinners Note: THIS WORKS!! 1c chobani vanilla yogurt + 1 Betty Crocker cake mix + 1c water
[Cream Cheese Pumpkin Pie w/ Graham Cracker Crust]: 1 small can (15oz) pumpkin pie filling. 1 pkg soft (8oz) Philly cream cheese. 1 large tub Cool Whip. 1 tsp pumpkin pie spice. 2 deep 9" graham cracker pie crusts (or 2 pie pans if you're going to make your own crust). cinnamon (to sprinkle on top). Ready Whip. Box of Graham Crackers. Butter. Sugar.