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Pumpkin Crunch Dessert


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  • 4 eggs
  • 3 cups (not cans) of canned pumpkin-just plain pumpkin, not the spiced canned pumpkin
  • 1 1/2 cups sugar
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp gound cloves
  • 3 1/3 cups evaporated milk
  • 1 box of white cake mix
  • 1/2 cup melted butter
  • 1/2 cup chopped walnuts



Step 1

Mix all ingredients marked with astrick (*) in order given. Spray 9x13" pan with Pam and pour pumpkin mixture in. Sprinkle cake mix evenly over the top. Drizzle melted butter on top. It will spill easily, so be careful when you pick up the dish to put in the oven

Bake at 350 degrees F. for 50 minutes. Sprinkle walnuts over the top, then bake 10 more minutes, 1 hour total.

Don't forget to serve with whipped topping!!!

Note: when I bought the ingredients for this recipe - I used: 1 large can of pumpkin is enough, and I buy 2 large cans and 1 small can of the evaporated milk.


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