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
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