Pumpkin Crunch


  • 1 box yellow cake mix
  • 1 can pumpkin (15oz.)
  • 1 can evaporated milk (12 oz.)
  • 3 large eggs
  • 1 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup chopped pecans
  • 2 sticks of butter (melted)


Grease bottom of 9×13 pan, placing a piece of parchment or wax paper on the bottom of the pan.
Combine pumpkin, milk, eggs, sugar, cinnamon, and salt in large bowl.
Mix well, pour into pan, and sprinkle cake mix evenly over pumpkin mixture.
Top with pecans, drizzle melted butter over top, and bake 350 degrees for 50-55 minutes or until golden brown.
When cool, loosen pumpkin crunch from side of pan with a knife.
Invert pan onto platter (the top becomes the crust). Top with whipped cream.


Recipe featured by foodland.com


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