With a crisp topping and a dollop of whipped cream, this Pumpkin Crunch – made with a cake mix – is a perfect dessert for a crowd.
Instead of making the same old boring pumpkin pie, try this Pumpkin Crunch instead. You won’t be disappointed.
This is one of Barbara’s favorites recipes. She lost the recipe a couple years ago, but recently found it again.
A co-worker shared this recipe with her years and years ago. Even though Barbara hasn’t seen her for almost 10 years, she thinks of her each time she puts this Pumpkin Crunch in the oven.
It’s called Pumpkin Crunch because the butter forms a nice crunchy top over the cake mix.
The topping of this dessert reminds us a bit of the crunchy topping of our Peach Batter Cake. We know it sounds odd to just sprinkle the dry cake mix over the dop of the wet ingredients, but we promise it works! Just be sure to evenly distribute the melted butter (use a bit more butter if you have large dry spots of cake mix).
You know what would make this even better? Toasted nuts or praline almonds sprinkled on top of the dollop of whipped cream!
Love pumpkin? Try our Frozen Pumpkin Dessert.
- 1 15 oz. can pure pumpkin
- 3 eggs lightly beaten
- 1 1/2 cups sugar
- 1 12 oz. can evaporated milk
- 2 teaspoons cinnamon
- 1 16.5 oz. boxed yellow cake mix
- 1/2 cup butter or margarine melted
- Preheat oven to 350 degrees F.
- Spray a 9 x 13-inch baking dish with cooking spray.
- In a large bowl, mix together pumpkin, eggs, sugar, evaporated milk and cinnamon; pour into pan.
- Sprinkle the yellow cake mix evenly over the pumpkin mixture
- Pour the melted butter evenly over top (if there are any big dry spots, use a little extra melted butter).
- Bake for 40-45 minutes or until golden brown.
- Serve with a dollop of whipped cream.