Pumpkin Crunch Dessert
Pumpkin Crunch Dessert AKA Pumpkin Dump Cake
Servings 12 squares
Cost 5
Ingredients
- 2 cans pumpkin or about 30 oz total, so one large can
- 12 oz can evaporated milk
- 3 large eggs
- 1 cup granulated sugar or use ½ granulated and ½ brown
- ¼ teaspoon salt
- 4 tsp. pumpkin pie spice (or just use 1 teaspoon cinnamon
- 1 15.25 oz box yellow cake mix
- 6 ounces melted butter, salted (¾ cup) - Can use more if needed**
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees. Spray 9x13 pan or glass dish with cooking spray.
- Combine pumpkin, evaporated milk, eggs, sugar, salt and pumpkin pie spice in a large bowl. Pour into pan.
- Sprinkle cake mix evenly over the top. Pour butter as evenly as you can over the cake mix, then sprinkle pecans all over the top. If you prefer you can mix the butter with the cake mix separately and then sprinkle it over. If it's too soft to crumble, throw it in the freezer for a few minutes.
- Bake for 45-50 minutes or until golden brown. Let cool completely then cut into squares and serve with a scoop of ice cream.
