You can have all the taste of pumpkin pie made with our most popular Duncan Hines Classic Yellow Cake Mix. Such an easy and delicious dessert as Pumpkin Pie Crunch deserves to be served all year long.
- 1 (16 oz) can solid pack pumpkin
- 1 (12 oz) can evaporated milk
- 3 large eggs
- 1 1/2 cups sugar
- 4 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 pkg Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix
- 1 cup chopped pecans
- 1 cup butter or margarine, melted
- whipped topping
- Preheat oven to 350°F. Grease bottom of 13 x 9 x 2-inch pan.
- Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Stir until well blended. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter.
- Bake at 350°F 50 to 55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.
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Rating:
janicel63 (2 discussions) on Apr 28, 2013 at 02:01 AM
suzbatt, I can't imagine why it didn't turn out. I only bake mine about 45-47 minutes or the pecans get black. It is my new favorite dessert! I was going to make cinnamon bread with a yellow cake mix and saw this pic on the box. So I came online and found the recipe. <3 <3 <3
No Rating
charlene.m.thurmond (1 discussion) on Mar 19, 2013 at 08:31 AM
I usually make pumpkin rolls for Thanksgiving but I think I will make this instead. My family loves this recipe. I think you could cut the sugar by 1/2 cup, tho.
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suzbatt (1 discussion) on Dec 8, 2012 at 09:59 PM
I don't know what I did wrong but this dessert came out aweful. I followed the recipe exactly. The pumpkin bottom never set up and the top wasn't a crumb mixture like the picture. I should have stuck with pumpkin pie.
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helen.d.schwartz (1 discussion) on Dec 1, 2012 at 06:03 AM
I didn't have evaporated milk and used sweetened condensed milk and then no sugar to the pumpkin. Between that and the spice cake mix, it went very quickly at work.
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darillyn.starr (1 discussion) on Nov 24, 2012 at 12:17 AM
My kids don't like nuts, so I used quick oats instead. I used 1 cup of sugar only, for the filling. It was great!
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MATYCHY (1 discussion) on Nov 23, 2012 at 12:34 AM
everything is better with toffee chips instead of nut. I have diverticulitus and substitute toffee chips all the time
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Mavis3 (1 discussion) on Nov 21, 2012 at 04:30 PM
Instead of plain whipped topping,mix 8 oz.cream cheese, 2cups powdered sugar and asmall container of Cool Whip.
Comment by: pbrienza1 (no discussions) on Jan 8, 2013 at 03:37 PM
This sounds like it would enhance this recipe even more. Thanks for your input.
No Rating
jtond (1 discussion) on Nov 19, 2012 at 10:07 AM
I've made this for years also, checked my recipe and use a large 29 oz can of pumpkin. Maybe mine is more moist?
Also, I use fat-free evap milk, of course!
Also, I use fat-free evap milk, of course!
Comment by: darillyn.starr (1 discussion) on Nov 24, 2012 at 12:14 AM
I only had half of a can of evap milk, so I added a quarter cup of fat-free powdered milk and two-thirds cup of 1%.
Comment by: linda.l.allmon (no discussions) on Feb 21, 2013 at 02:36 PM
could you use the 30oz can of Pumpkin Pie Mix instead of the solid pumkin?
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gardenersal (2 discussions) on Nov 5, 2012 at 02:25 PM
could I use soy milk instead of evaporated milk?? I'm lactose intolerant
Comment by: foxyladye2 (no discussions) on Nov 21, 2012 at 01:16 AM
Absolutely you can use Soy vs regular milk. I do it all the time in everything as I too can only use Soy !!
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nancyj343 (2 discussions) on Jun 17, 2012 at 12:48 PM
I made this using the spice cake mix for added flavor and then put butterscotch chips on it with the peacans!
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Alabama Diva (1 discussion) on May 28, 2012 at 12:14 PM
I also added 3 Tabl. Flour to the pumpkin mix. I only had the pumpkin pie mix that already had the sugar and spices in the contents, so I didn't add white sugar, but I did add 1/2 cup of light brown sugar. Came out great!
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Amybaby61 (1 discussion) on May 21, 2012 at 08:42 AM
I have made this dessert for many a years. I like to put 3 tablespoons of flour in the pumpkin mix to make it a little thicker. Makes it easier to serve.
No Rating
Sandra411 (1 discussion) on Mar 17, 2012 at 07:09 AM
I am allergic to nuts. Any suggestions on how to get the 'crunch' without the nuts?
Comment by: Grandma Mi (no discussions) on Mar 23, 2012 at 12:18 PM
Can you really be allergic to all nuts? Peanuts are legumes and present a more common allergy. Have you been tested for allergies or is thia an assumption on your part. Crunch can come from wheat germ, toasted oats or crumbled pie crust.
Comment by: Stulz (no discussions) on Apr 5, 2012 at 11:46 AM
You can just leave out the pecans. I have never used nuts in mine and it's very good. When you drizzle the butter on top of the dry cake mix, it will make a crunchy type topping. This is a great recipe!
Comment by: Amybaby61 (1 discussion) on May 21, 2012 at 08:43 AM
What about using some churchy toffie candy on top
Comment by: mary.g.snead (no discussions) on Aug 14, 2012 at 05:09 PM
I'm a little late with a reply, but I crushed up the end of a bag of Townhouse crackers and some pretzels. It ended up being about a full cup full and it was amazing. Had a great crunch.
Comment by: cheryl.lucabaugh (1 discussion) on Aug 19, 2012 at 06:11 PM
You can also use quick oats. I use them in all my crunch topping desserts. Turns out good and crunchy every time!!!
Comment by: Valerie C (1 discussion) on Oct 26, 2012 at 01:45 PM
how about toffee chips!!
Comment by: tlemeron (no discussions) on Nov 20, 2012 at 07:47 PM
Toffe Chips have nuts in them. Be careful to read all ingredients.
