Community Pick
Pumpkin Pie Crunch
photo by Marg (CaymanDesigns)
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
20
ingredients
- 510.29 g package yellow cake mix (I use 2/3 of a box)
- 453.59 g can solid pack pumpkin
- 340.19 g can evaporated milk
- 3 eggs
- 295.73 ml sugar (I use 1 cup)
- 19.71 ml pumpkin pie spice
- 2.46 ml salt
- 236.59 ml pecans, chopped
- 236.59 ml butter, melted (I used 1/2 cup)
- whipped topping
directions
- Preheat oven to 350°F.
- Grease bottom of 13x9x2-inch pan.
- Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl.
- Pour into pan.
- Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans.
- Drizzle with melted butter.
- Bake at 350°F for 50 to 55 minutes or until golden. (Check it early).
- Cool completely. Serve with whipped topping. Refrigerate leftovers.
Reviews
-
So good! Used 1/2 cup butter and 2/3 of the cake batter. It didn't come out as thick as I had hoped, so I just layered the pieces on top of each other (looks like a layered pie, crust and nuts on the bottom with crust and nuts in the center) and added whipped cream on top. It came out SUPER DELICIOUS!!!! Layering it is definitely is a good idea!
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Tweaks
RECIPE SUBMITTED BY
Marg (CaymanDesigns)
United States
With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.