Pumpkin Crunch

Shannon Rice


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

★★★★★ 2 votes


1- 15 oz
can pumpkin puree
1-12 oz
can evaporated milk
1 1/2 c
2 tsp
pumpkin pie spice
1 tsp
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


  • 1Preheat oven to 350 and lightly grease a 9x13 in pan.
  • 2In a large bowl, combine the 1st 6 ingredients. Mix well. Spread into the prepared pan.
  • 3Sprinkle 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.
  • 4Bake 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.

Printable Recipe Card

About Pumpkin Crunch

Course/Dish: Cakes, Other Desserts