Medium Dessert

Pumpkin Crunch

Name: Pumpkin Crunch
Prep time: 13 min
Cook time: 24 min
Total time: 37 min
Yield: 4 servings
Cuisine: Unknown
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

Total Time

37 min

13m prep · 24m cook

Servings

4 people

Rating

—

Difficulty

Medium

23 views

Gluten Free Halal Kosher Vegetarian Nut Free Eggs Bake Gluten-Free Nut-Free Dessert Fried sweet savory umami sugary european halal kosher french main

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.