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Pumpkin Crunch


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Rate this recipe 4.6/5 (72 Votes)


  • 1 package yellow cake mix
  • 1 can (16oz) pure pumpkin
  • 1 can (12oz) evaporated milk
  • 3 eggs
  • 1 1/2 cups sugar
  • 4 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 cup chopped pecans
  • 1 cup melted butter
  • cool whip for topping


Adapted from


Step 1

Preheat oven to 350 degrees F. Grease bottom of 9x13 inch pan. Combine pumpkin, evaporated milk, sugar, pumpkin pie spice, and salt in large bowl. Pour into pan. Sprinkle dry cake mix over mixture. Top with pecans. Drizzle with melted butter.

Bake x 50-55 minutes or until golden. Cool completely. Top with cool whip before serving.

Store leftovers in refrigerator or cool location.


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