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pumpkin crunch

(2 ratings)
carolinesmama avatar
Recipe by
Shannon Rice
@carolinesmama
Milpitas, CA

My friend Renee made this and I can not say no to it!!! Perfect for potlucks and holidays.

(2 ratings)

Ingredients For pumpkin crunch

  • 1- 15 oz
    can pumpkin puree
  • 1-12 oz
    can evaporated milk
  • 4
    eggs
  • 1 1/2 c
    sugar
  • 2 tsp
    pumpkin pie spice
  • 1 tsp
    salt
  • 1 reg box
    betty crocker yellow cake mix
  • 1 c
    chopped pecans
  • 1 c
    margarine, melted
  • 1 -8 oz
    container cool whip, thawed

How To Make pumpkin crunch

  • 1
    Preheat oven to 350 and lightly grease a 9x13 in pan.
  • 2
    In a large bowl, combine the 1st 6 ingredients. Mix well. Spread into the prepared pan.
  • 3
    Sprinkle cake mix over the top of the mixture and pat down. Sprinkle the chopped pecans over the cake mix then drizzle the melted margarine on top.
  • 4
    Bake for 60-80 minutes or until done. It will depend on your oven so check after 60. Let it cool completely then turn on onto a sheet or cake stand and top with the cool whip then maybe a little more chopped pecans for decor.
  • 5
    *Note: For a potluck- turn cake onto a travel cake tray then put the lid on and go. Works perfectly.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Pumpkin Crunch:

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