pumpkin pudding crunch

Name: Pumpkin Pudding Crunch
Prep time: 10 min
Cook time: 1 h 15 min
Yield: 8
Ingredients: 2 stick(s) butter, melted; 1 can(s) (large)pumpkin puree (i used pumpkin pie filling); 1 1/3 large eggs; 1 - can of evaporated milk; 1 cup(s) sugar; 1 teaspoon(s) vanilla extract; 1/2 teaspoon(s) nutmeg; 1 teaspoon(s) cinnamon; 1 box(es) yellow cake mix; - whipping cream; - freash mint

(1 RATING)

40 Pinches 1 Photo

Cheryl Pridy

Nashville, TN

Updated on Nov 17, 2012

I got this recipe from The Kelly and Michael Show. I don't like Pumpkin Pie, but this dessert is incredible. My family and friends loved it....Enjoy

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prep time 10 Min

cook time 1 Hr 15 Min

method ---

yield 8-10 serving(s)

Ingredients

2 sticks butter, melted
1 can (large)pumpkin puree (i used pumpkin pie filling)
1 1/3 large eggs
1 - can of evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 box yellow cake mix
- whipping cream
- freash mint

How To Make pumpkin pudding crunch

Step 1

Melt Butter and set aside.

Step 2

In large bowl, mix together:pumpkin,eggs,milk,sugar,vanilla extract & nutmeg
Step 3

Pour into 9x13 baking dish. Be sure to spray dish for easy removal of dessert.
Step 4

Sprinkle evenly over mixture,dry cake mix. Cover completely with cake mix.
Step 5

Pour butter on top to cover cake mix, do not mix in. Butter should sit on top of cake mix.
Step 6

Bake for 1 hour @ 350 degrees. (Add 15 minutes or so if using Pie Filling) Cover top if it starts to get to brown.
Step 7

Let cool: Best eaten if put into Refrigerator for a couple hours.
Step 8

Top with a dollop of whipping topping.Dash cinnamon and garnish with mint leaf.
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