Pumpkin Pudding Crunch

Cheryl Pridy


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


★★★★★ 1 vote

10 Min
1 Hr 15 Min


  • 2 stick
    butter, melted
  • 1 can(s)
    (large)pumpkin puree (i used pumpkin pie filling)
  • 1 1/3 large
  • 1
    can of evaporated milk
  • 1 c
  • 1 tsp
    vanilla extract
  • 1/2 tsp
  • 1 tsp
  • 1 box
    yellow cake mix
  • ·
    whipping cream
  • ·
    freash mint

How to Make Pumpkin Pudding Crunch


  1. Melt Butter and set aside.
  2. In large bowl, mix together:pumpkin,eggs,milk,sugar,vanilla extract & nutmeg
  3. Pour into 9x13 baking dish. Be sure to spray dish for easy removal of dessert.
  4. Sprinkle evenly over mixture,dry cake mix. Cover completely with cake mix.
  5. Pour butter on top to cover cake mix, do not mix in. Butter should sit on top of cake mix.
  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.
  7. Let cool: Best eaten if put into Refrigerator for a couple hours.
  8. Top with a dollop of whipping topping.Dash cinnamon and garnish with mint leaf.

Printable Recipe Card

About Pumpkin Pudding Crunch

Course/Dish: Other Desserts
Other Tag: Quick & Easy

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