Pumpkin Crunch Pudding Cake Recipe

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Pumpkin Crunch Pudding Cake
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  1. Preheat oven to 350 degrees.
  2. Mix together the first 5 ingredients and pour into a 9x13 inch pan lined with wax paper.
  3. Sprinkle cake mix over pumpkin mixture, then nuts on top.
  4. Pour melted butter over cake.
  5. Bake for 55 minutes.
  6. Frosting~~Mix the cream cheese and cool whip together.
  7. Frost the inverted cake (pumpkin on top).
  8. Sprinkle with coconut.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 738.12 Kcal (3090 kJ)
Calories from fat 468.15 Kcal
% Daily Value*
Total Fat 52.02g 80%
Cholesterol 163.06mg 54%
Sodium 421.58mg 18%
Potassium 220.07mg 5%
Total Carbs 63.63g 21%
Sugars 14.92g 60%
Dietary Fiber 2.15g 9%
Protein 8.58g 17%
Vitamin C 1mg 2%
Vitamin A 0.4mg 12%
Iron 1.8mg 10%
Calcium 157.4mg 16%
Amount Per 100 g
Calories 396.57 Kcal (1660 kJ)
Calories from fat 251.52 Kcal
% Daily Value*
Total Fat 27.95g 80%
Cholesterol 87.61mg 54%
Sodium 226.5mg 18%
Potassium 118.24mg 5%
Total Carbs 34.19g 21%
Sugars 8.01g 60%
Dietary Fiber 1.16g 9%
Protein 4.61g 17%
Vitamin C 0.5mg 2%
Vitamin A 0.2mg 12%
Iron 1mg 10%
Calcium 84.6mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.7
  • 21

Good Points

  • saturated fat free

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