Pumpkin Crunch

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This pumpkin crunch recipe has a layer of pumpkin purée, evaporated milk, and eggs — topped with cake mix and butter. Serve this recipe with whipped cream.

Submitted by kkitchen
Updated on March 29, 2023
3
Prep Time:
20 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 30 mins
Servings:
16
Yield:
1 9x13-inch cake
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Ingredients

Original recipe (1X) yields 16 servings

  • 1 (15 ounce) can pumpkin purée

  • 1 (12 fluid ounce) can evaporated milk

  • 1 ½ cups white sugar

  • 3 eggs

  • 1 ½ teaspoons ground cinnamon

  • 1 (18.25 ounce) package yellow cake mix

  • 1 cup butter, melted

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

  2. Stir pumpkin purée, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Pour into the prepared baking pan.

  3. Sprinkle cake mix over pumpkin mixture in the baking pan. Pour melted butter on top.

  4. Bake in the preheated oven until golden brown, 1 hour and 10 minutes.

Nutrition Facts (per serving)

369 Calories
18g Fat
49g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 369
% Daily Value *
Total Fat 18g 23%
Saturated Fat 9g 47%
Cholesterol 73mg 24%
Sodium 396mg 17%
Total Carbohydrate 49g 18%
Dietary Fiber 1g 4%
Total Sugars 36g
Protein 5g 9%
Vitamin C 2mg 2%
Calcium 123mg 9%
Iron 1mg 6%
Potassium 170mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.