Pumpkin Crunch

Ready in 1 hour

Try this Pumpkin Crunch recipe, or contribute your own. "Desserts" and "collxtgds" are two of the tags cooks chose for Pumpkin Crunch.

"I'm a new cook here so these following tips may seem like common sense to a lot of you. But for those of you like me who nervously follow recipes.... I would suggest to mix the pecans and cake mix so that the pecans don't burn on top. Also, I was weary of this recipe because it called for the yellow cake mix on top, but MAN oh MAN was it a nice surprise! Science! Gotta love how it just works out. Also, I did use real butter as I am always a fan. I had to refrigerate it the night before because the oven would be taken up all day the next day, but COLD is just as good!!! :)"

- floweredapron

Top-ranked recipe named "Pumpkin Crunch"

4.6 avg, 14 review(s) 93% would make again

Ingredients

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1 c Pecans; chopped
1 29-oz can Pumpkin
13 oz Evaporated milk
1/2 ts Nutmeg
1/4 ts Cloves
1 c Sugar
1/2 ts Salt
1 pk Yellow cake mix
1 1/2 ts Cinnamon
1/4 ts Ginger
3 Eggs; slightly beaten
3/4 c Margarine

Original recipe makes 8

Servings  

Preparation

Blend together all put last 3 ingredients and beat well. Pour the pumpkin mixture into a lightly greased 9x13 in. pan. Sprinkle the dry yellow cake mix and 1 cup of chopped nuts over the top of the pumpkin mixture. Drizzle melted margarine over everything. Bake at 350 degrees for 50 minutes.

Originally posted by: JUDY MORRIS (HNMK22A) Posted to MM-Recipes Digest V4 #2 by Beynong&at;AOL.COM on Jan 3, 1999

photo by Mferguson408 Mferguson408

Haven't tasted it yet but it looks and smells great! photo by Love7721 Love7721

Pumpkin Crunch photo by Kyle_G Kyle_G

Looking yummy photo by phoebehenry phoebehenry

photo by JADUB JADUB

Calories Per Serving: 1192 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Pumpkin Crunch

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pcdinc1 5 months ago
Very good
suedickinson 1 year ago
Very very good. I let it cool just a bit and ate it warm. Fantastically gooey and crunchy on top. Would be fabulous with some vanilla bean ice cream!!! Keeper
Love7721 1 year ago
Rich and delicious, Dad enjoyed it for breakfast the next morning as well.
debinthedesert 1 year ago
I was hesitant but this was very good.
che4u 2 years ago
Made it for thanksgiving and now my family asks me to make it all the time. Super easy and delicious.
MaggieMoreno 2 years ago
Took this to a tailgate party today....didn't bring any home! Very easy to make and better than pumpkin pie!
Kellysass 3 years ago
This was better than I thought it would be. I used an 8x8 Pam and wound up only using 2/3 of the box cake mix. I kept the rest of the measurements the same and it still came out terrific. The kids loved it. This may replace my sweet potato casserole as it is easier to make and less fattening but tastes very similar. Believe this could replace pumpkin pie for me! I hate dealing with pie crusts anyway. :)
Jamesch510 3 years ago
i made this recipe for thanksgiving and my family LOVED it!!! they were saying how this can be a regular desert dish--not just for Thanksgiving. And I totally agree! But instead of pecans (which cost $9-$10 for a small bag here in HI) I used a 11oz bag of Hawaiian Host honey glazed mac nuts and that turned out great!!! I did mix the cake mix with the nuts as well and refrigerated it for a couple of hours too. Served it with some cool whip and watched everyone enjoy it. Its funny because Im not a big fan of pumpkin pie, but having a crunch on there, makes all the difference!!!! C'mon, who agrees with me on that one??? Anyways, Loved it!!!
OahuGirl808 4 years ago
I'm a new cook here so these following tips may seem like common sense to a lot of you. But for those of you like me who nervously follow recipes.... I would suggest to mix the pecans and cake mix so that the pecans don't burn on top. Also, I was weary of this recipe because it called for the yellow cake mix on top, but MAN oh MAN was it a nice surprise! Science! Gotta love how it just works out. Also, I did use real butter as I am always a fan. I had to refrigerate it the night before because the oven would be taken up all day the next day, but COLD is just as good!!! :)
floweredapron 5 years ago
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