Can y’all believe this is the last week in October? Where is fall going? The big “C” word is right around the corner. GASP! We won’t talk about that right now though. After all, we still have the whole month of November to enjoy the flavors of fall! And I happen to love ’em all. I mean we have pumpkin, sweet potato, cinnamon spice, apple, and caramel. I could go on and on. And that my friends is what brings me to this yummy Pumpkin Pie Crunch.
This recipe originates from Duncan Hines® and it is a really good recipe. It’s actually a dump cake of sorts. It involves a little mixing that your regular dump cake doesn’t require. Once the mixin’ is done you just dump the two remaining ingredients and then drizzle with butter. It’s still super easy to prepare and tastes great.
Pumpkin Pie Crunch has a pie-like texture on the bottom with a crumbly topping in the middle and a crusty, crunchy pecan topping on top. There’s a variety of textured goodness in every bite.
This recipe uses yellow cake mix, but there are some recipes that call for spice cake mix. I’ve only ever used the yellow, but I encourage y’all to experiment with it. If you try the spice cake mix and really love it…come on back and let me know.
Pumpkin Pie Crunch is super yummy with whipped cream, but we LOVE it warm with a scoop of ice cream on top. Sooo good! It’s good to the very last morsel! I didn’t have cream OR ice cream? What’s up with that! So we ate it solo, and I promise it didn’t disappoint us. ;)
Pumpkin Pie Crunch
Ingredients
- 1 can 15.5 oz. solid pack pumpkin
- 1 can 12 oz. evaporated milk
- 3 large eggs
- 1½ cups sugar
- 1 Tbsp. pumpkin pie spice
- ½ tsp. salt
- 1 package yellow cake mix
- 1 cup butter or margarine melted
- 1 cup chopped pecans
Instructions
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Preheat oven to 350°F.
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Grease a 9 x 13 inch baking dish.
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In a large bowl combine the pumpkin, milk, eggs, sugar, pumpkin pie spice, and salt; stirring until combined.
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Spoon the pumpkin mixture, evenly, over the bottom of the baking dish.
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Sprinkle the DRY yellow cake mix and then the chopped pecans over the pumpkin mixture, and drizzle with the melted butter
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Bake for 50 -55 minutes. Loosely cover with foil if topping begins to brown to much before it's done.
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Cool completely, and cut into squares before serving.
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I can’t seem to get enough pumpkin this time of year! Thanks for another great recipe!
You’re very welcome, Joyce! I’m with you – I love everything pumpkin this time of year!