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


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.

About this Recipe

Course/Dish: Cakes, Other Desserts