Pumpkin Crunch Recipe

Name: Pumpkin Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (18 1/4 ounce) yellow cake mix (I use pudding in the mix cake mix); 1 (16 ounce) can solid-pack pumpkin; 1 (12 ounce) can evaporated milk; 3 eggs; 1 ½ cups sugar; 4 teaspoons pumpkin pie spice; ½ teaspoon salt; 1 cup chopped pecans; 1 cup butter, melted; whipped topping

Servings: persons

1 (18 1/4 ounce) yellow cake mix (I use pudding in the mix cake mix)
1 (16 ounce) can solid-pack pumpkin
1 (12 ounce) can evaporated milk
3 eggs
1 ½ cups sugar
4 teaspoons pumpkin pie spice
½ teaspoon salt
1 cup chopped pecans
1 cup butter, melted
whipped topping

1
Preheat oven to 350 degrees.
2
Grease bottom of a 13X9 inch pan.
3
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in a large bowl, using whisk to ensure it's mixed well.
4
Pour into pan.
5
Sprinkle dry cake mix evenly over pumpkin mixture.
6
Top with pecans.
7
Drizzle with melted butter.
8
Bake for 50-55 minutes or until golden brown.
9
Cool completely.
10
Serve with whipped topping.
11
Refrigerate leftovers.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (18 1/4 ounce) yellow cake mix (I use pudding in the mix cake mix), 1 (16 ounce) can solid-pack pumpkin, 1 (12 ounce) can evaporated milk, 3 eggs, and more.

Yes, Pumpkin Crunch falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Crunch

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