Pumpkin Crunch

Easy and Delicious!

1 box yellow cake mix

1 cup melted butter or margarine1 tsp cinnamon

1 (15 oz) can pumpkin (about 2 1/4 cups, give or take)

½ tsp salt

1 (12 oz) can evaporated milk

3 large eggs (4 medium)

1 ½ cup sugar

½ cup chopped pecans (optional)

Cool whip/whipped topping or ice cream

Preheat oven to 350 degrees. Grease bottom of a 9x13 pan or 2 pie dishes. In a large bowl combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt (instead of using cinnamon and salt, you can substitute with 2 tsp pumpkin pie spice if needed).


Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans (I have never done this since we are not nut lovers, but I think it had nuts in it the first time I tried it, so it is good either way). Drizzle melted butter over pecans.


Bake for 50-55 minutes or until golden brown. (My oven cooks faster and it only took about 35-40 minutes. Just check it after 30 minutes. It should be brown on top. Cool. Serve chilled with cool whip or ice cream.

Note: After I pour the butter over top, I usually spoon the butter over parts of the dry cake mix that didn't get covered with butter to make it more evenly distributed.

Yum! This is a perfect treat to try this weekend!