Here's an easy recipe, a pumpkin dessert for family members or friends who prefer cake instead of pie. It's a dump cake-like dessert with the pumpkin on the bottom and a sweet, crunchy topping that's even better when served with whipped cream. What a perfect addition to your Thanksgiving or Christmas table, or save it until after your after-dinner nap.
My mom gave me this recipe many years ago. It's another one that I don't make often enough, but I made it again this week and took pictures. Doesn't it look good? It tastes even better. Enjoy!
1 box yellow cake mix
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
3 large eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup chopped pecans (or walnuts if you prefer)
1 cup butter (2 sticks), melted
whipped cream or vanilla ice cream (optional but oh, so good!)
Preheat oven to 350 degrees. Grease bottom of a 9x13 inch pan (or spray with cooking spray). Whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl. Pour into the prepared pan. Sprinkle dry cake mix evenly over pumpkin mixture then top with the pecans. Drizzle melted butter over top. Bake at 350 degrees for 50-55 minutes or until golden brown. Cool. Serve chilled, topped with whipped cream.
Tip: Bake "Mom's Pumpkin Crunch" a few hours or a day ahead of time to give it plenty of time to chill.
(Note: Click our step-by-step recipe pictures to see them bigger.)
|Add the pumpkin filling ingredients to a bowl.|
|Whisk the ingredients together.|
|Pour into a 9x13 baking dish.|
|Carefully add dry cake mix and pecans.|
|Gently pour on 1 cup melted butter.|
|Bake at 350 degrees 50-55 minutes, until golden brown.|
|Chill, then cut into serving-size pieces.|
|Serve with whipped cream or vanilla ice cream on top.|