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!