Description
Easy pumpkin pie crunch recipe with a buttery, crunchy topping.
Ingredients
Scale
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 box (15.25 ounce) yellow cake mix
- 1 cup butter, melted
- 1 cup chopped pecans (optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, and cloves. Mix well.
- Pour pumpkin mixture into a greased 9×13 inch baking dish.
- Sprinkle dry cake mix evenly over the pumpkin mixture.
- Pour melted butter over the cake mix.
- Sprinkle chopped pecans over the top, if desired.
- Bake for 50-55 minutes, or until golden brown and set.
- Let cool slightly before serving.
Notes
- Serve warm or cold.
- Store leftovers in the refrigerator.
- You can substitute spice cake mix for yellow cake mix.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg