Mom’s Pumpkin Crunch

This is my Mom’s recipe. Not a fan of pumpkin pie, this recipe I love. My sons love it too. It has been around for a long time. Some people call it Pumpkin Dump Cake and some also refer to this recipe as Pumpkin Cobbler. Whatever you call it, it’s amazing!

Pumpkin Crunch

1 can of solid pack pumpkin (not pie filling)

1 can of evaporated milk

3 eggs

1 1/4 cup sugar

3 teaspoons of pumpkin pie spice

1 teaspoon of cinnamon

1/2 teaspoon salt

1 box of yellow cake mix

1 cup chopped pecans

1 stick of butter, melted

Whipped cream, optional

Preheat oven to 350 degrees. Spray a 13 x 9 pan with Pam.

Combine pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice with your mixer. Pour into your baking dish. Sprinkle cake mix over the top of the pumpkin mixture. Sprinkle pecans over the cake mix. Drizzle the top with melted butter.

Bake at 350 degrees for 50 to 55 minutes. *The top seems to get brown very quickly so I tent foil over the top the last 20-30 minutes of baking.

This can be eaten warm, I typically serve it room temperature topped with whipped cream. I do refrigerate leftovers if there is any. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s