Pumpkin Pudding Crunch

Pumpkin Pudding Crunch
Pumpkin Pudding Crunch

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: