Pumpkin Pie Crunch

Rating: 4.7 7 Comments
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You can have all the taste of pumpkin pie made with our most popular Duncan Hines Golden Yellow Cake Mix. Such an easy and delicious dessert as Pumpkin Pie Crunch deserves to be served all year long.

Directions

  1. Preheat oven to 350°F. Grease bottom of 13 x 9 x 2-inch pan.
  2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Stir until well blended. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter.
  3. Bake at 350°F 50 to 55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.

Comments

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Brodysma on Jan 6, 2014 3:47 p.m.

This is the most divine fall dessert. Sinfully rich and delicious.

shelley.macsween on Oct 6, 2013 6:08 p.m.

is the solid pumpkin a can of real pumpkin or the pie filling?

Sweettart on Feb 10, 2013 7:36 p.m.

Sounds and looks absolutely divine!

Lynminx on Aug 23, 2012 12:14 p.m.

We love making this in place of pumpkin pie! De-licious!!

Dorie on Oct 8, 2011 8:04 p.m.

One of the best recipes! Made it, took it to work and rave reviews!

sugarpookey on Nov 30, 2010 9:43 p.m.

My Mother In-Law made this last month. It was amazing. I love pumpkin pie. For now on this is what I will make instead of pumpkin pie, The bottom of this cake is just like pumpkin pie with a cake topping. I am passing this on to others in the family. It is a hit in my books.