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Pumpkin Crunch

This easy to make dessert is perfect for Thanksgiving. Canned pumpkin is mixed with milk, sugar, pumpkin spice and eggs. Then the pumpkin mixture is spread into a casserole dish. Next yellow cake mix is sprinkled on top before butter and pecans are added. The cake bakes for one hour. Once cooling the cake is topped with a frosting made with Cool Whip, cream cheese and powdered sugar.
Course Dessert
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 1 hour
Servings 12 people

Ingredients

  • 15 oz can pumpkin
  • 12 oz can evaporated milk
  • 1 cup sugar
  • 1 tsp pumpkin spice
  • 3 large eggs
  • 1 box yellow cake mix
  • 1 cup chopped pecans
  • ¾ cup butter cut in pieces
  • 12 oz container Cool Whip
  • 8 oz package cream cheese softened
  • ½ cup powdered sugar

Instructions

  1. Preheat oven to 350 F.
  2. Mix pumpkin, milk, sugar, pumpkin spice and eggs together. Pour the batter into 9x13 baking dish sprayed with cooking spray.
  3. Sprinkle cake mix on top. Sprinkle pecans on top of cake mix. Cover nuts with pieces of butter.
  4. Bake for 1 hour. Let cool completely.
  5. Beat Cool Whip, cream cheese and powdered sugar together and spread on top.