Pumpkin Crunch

Rhonda Rowe


I make this recipe every year for our Labor Day picnic. It's always a hit!


★★★★★ 1 vote

45 Min


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1-16 oz can(s)
1 12oz can(s)
evaporated milk
eggs, slightly beaten
1 c
1 1/2 tsp
1 box
yellow cake mix
1 1/2 stick
butter, melted
1 c
pecans, chopped

How to Make Pumpkin Crunch


  • 1Mix pumpkin, evaporated milk, eggs, sugar, and cinnamon with an electric mixer until well blended.
  • 2Pour mixture into a greased 9"x 13" pan.
    Sprinkle dry cake mix on top of the pumpkin mixture, using all of the cake mix. Pour melted butter over cake mix. Sprinkle nuts on top.
  • 3Bake at 350 degrees for 45 to 50 minutes.

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About Pumpkin Crunch

Course/Dish: Other Desserts

Show 2 Comments & Reviews

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