Have you heard of or tried Pumpkin Crunch?
Dani’s mom has an easy recipe for an amazing dessert, perfect year round, but especially in the fall, when everything pumpkin is SO popular!
It’s also really easy to make, with just a few ingredients you probably already have on hand.
Pumpkin Crunch Directions:
Combine the pumpkin, evaporated milk, sugar, eggs, and cinnamon.
Pour into a greased 9 x 13 pan.
Sprinkle cake mix on top of pumpkin mixture and pour melted butter over top.
Bake at 350 degrees for 1 hour and 10 minutes.
Serve with ice cream or whipped topping (or both!) for a perfect way to satisfy your sweet tooth! (Perfectly decadent without any toppings, too!)
(Did you miss my pumpkin pie recipe, with a secret ingredient? Here it is!)
(Looking for other pumpkin recipes? Here ya go!)
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A decadent dessert filled with fall's best flavor, pumpkin!
- 1 15oz. can pumpkin
- 1 12oz. can evaporated milk
- 1 1/2 C. sugar
- 3 eggs
- 1 1/2 t. cinnamon
- 1 box yellow cake mix
- 1 c. butter, melted
- Combine the first five ingredients. Pour into a greased 9 x 13 pan.
- Sprinkle cake mix over the top.
- Pour melted butter over the cake mix.
- Bake at 350 for 1 hour and 10 minutes.
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