Pumpkin Crunch

Posted on Dec 21 2014 in
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Pumpkin Crunch Recipe


  • 1 (15-oz.) can solid pack pumpkin
  • 1 (12-oz.) can evaporated milk
  • 3 eggs
  • 1½ cups sugar
  • 1 t. cinnamon
  • ½ t. salt
  • 1 box yellow cake mix
  • ½ cup pecan halves
  • 1 cup butter, melted
  • Whipped topping


Preheat oven to 350 F. Grease bottom of a 9-by-13-inch pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in a large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake at 350 F for 50-55 minutes or until golden brown. Cool. Serve chilled. Top with whipped topping when served.

Benjamin Sellers, Charlestown, Ind., age 12