Crunchy-Topped Spice Cake Recipe

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"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!"
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:12-15 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 12-15 servings


  • 3 eggs
  • 1/2 cup butter, melted
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 package spice cake mix (regular size)
  • 1-1/2 cups finely chopped walnuts, divided
  • 1 cup butterscotch chips

Nutritional Facts

1 serving (1 piece) equals 387 calories, 23 g fat (10 g saturated fat), 69 mg cholesterol, 351 mg sodium, 40 g carbohydrate, 2 g fiber, 8 g protein.


  1. In a 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. baking pan. Sprinkle with butterscotch chips and remaining nuts.
  2. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.
Originally published as Crunchy-Topped Spice Cake in Taste of Home December/January 2002, p65

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Reviewed May. 9, 2011

"This is an all time favorite for me. I like most anything with pumpkin and the combination with the spice cake is wonderful. The cake is moist without being too sweet. Perfect for those who love cake but could do without the icing."

Reviewed Oct. 25, 2010

"This is a great recipe, it was sooo good. I made it, took it to work and everyone loved it. I look for excuses to make it again!! :)"

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