YUM Pumpkin Crunch

Kristina Schaver


I have made this with 1/2 - 3/4 can of sweetend condensed milk before and added a little bit of 2% milk instead of the evaporated milk. It is SOO DELICIOUS!!


★★★★★ 1 vote

12 or more
10 Min
50 Min


Add to Grocery List

  • 1 (15oz) can(s)
  • 1 (12oz) can(s)
    evaporated milk
  • 3
  • 1 1/2 c
  • 1 tsp
  • 1/2 tsp
  • 1 box
    yellow cake mix
  • 1/2 c
    pecans, chopped (optional)
  • 1 c
    butter, melted
  • ·
    whipped topping (optional)

How to Make YUM Pumpkin Crunch


  1. Preheat oven to 350 F. Grease bottom of 13x9 inch pan. Combine eggs, sugar, salt, pumpkin, milk, and cinnamon in large bowl. Pout into pan. Sprinkle cake mix on top of mixture evenly, top with pecans. Drizzle melted butter over cake mix/pecans. Bake for 45-55mins or till golden brown. Cool and top with whipped topping

Printable Recipe Card

About YUM Pumpkin Crunch

Course/Dish: Cakes, Other Desserts
Hashtag: #pumpkin

Show 3 Comments & Reviews

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