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Pumpkin Pudding Crunch


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  • 2 sticks salted butter
  • 1 large can pumpkin puree (if you are using one can, it should be the 29oz. can or 2 - 15oz. cans)
  • 3 brown eggs
  • 1 large can evaporated milk
  • 1 cup white sugar
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 box yellow cake mix
  • Fresh mint leaves
  • Whipped topping



Step 1

Melt butter, set aside. In large bowl, mix together: pumpkin puree, eggs mild, sugar, vanilla extract, cinnamon and nutmeg. Pour into baking dish.
Sprinkle evenly over mixture, dry cake mix. Cover completely with cake mix.
Pour melted butter on top to cover cake mix. Do not mix in. Butter should sit on top of cake mix.

Bake for 1 hour at 350 degrees
Let cool. Best served cold
Top with a dollop of whipped topping, ash of cinnamon and garnish with a mint leaf.

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