This pumpkin crunch recipe has a layer of pumpkin purée, evaporated milk, and eggs — topped with cake mix and butter. Serve this recipe with whipped cream.
Ingredients
- 1 can pumpkin purée , 15 ounce
- 1 can evaporated milk , 12 fluid ounce
- 1.5 cups white sugar
- 3 eggs
- 1.5 teaspoons ground cinnamon
- 1 package yellow cake mix , 18.25 ounce
- 1 cup butter , melted
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
-
2
Stir pumpkin purée, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Pour into the prepared baking pan.
-
3
Sprinkle cake mix over pumpkin mixture in the baking pan. Pour melted butter on top.
-
4
Bake in the preheated oven until golden brown, 1 hour and 10 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Macadamia Coconut Icebox Cookies
A great refrigerator cookie with a tropical twist. This dough freezes well and only takes a few minutes to thaw and then bake.
Almond Flour-Blueberry Muffins
These healthy, tender, almond flour-blueberry muffins are the perfect grab-n-go breakfast or snack. Using frozen blueberries means you can enjoy them year-round!
Quick Hoppin' John Soup
This soup is a modification of my father's Hoppin' John recipe. The only difference between his and mine is the use of tomatoes. It's a great recipe for the holidays (New Year's) or any time during winter months. There are many versions of this recipe here, but this one is quick so you can throw it together after a long day at work for the whole family to enjoy!