Dessert Recipes
Pumpkin Pie Crunch
Ingredients
- 1 (16 ounce) can solid pack pumpkin
- 1 (12 ounce) can evaporated milk
- 3 eggs
- 1 1/2 cups granulated sugar
- 4 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 (18.25 ounce) box yellow cake mix*
- 1 cup (2 sticks) butter, melted
- 1 cup chopped pecans
- Whipped topping
Instructions
- Heat oven to 350 degrees F. Grease a 9 x 13 inch pan.
- Combine first 6 ingredients in a large bowl. Pour into the prepared pan.
- Sprinkle dry cake mix evenly over pumpkin mixture.
- Drizzle evenly with the melted butter.
- Bake at 350 degrees F for 50 to 55 minutes.
- Sprinkle pecans over the cake the last 10 to 15 minutes of baking time.
- Cool completely.
- Serve with whipped topping.
- Refrigerate leftovers.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.