Pumpkin Crunch
Submitted by: Debbi
This recipe comes from my Duncan Hines cookbook. We love it so much that we’ve replaced regular pumpkin pie with this at Holiday dinners!
Preheat 350 and grease a 9×13 pan
Mix:
1 can pumpkin (16 oz)
1 can evaporated milk (12 oz)
3 eggs
1 1/2 cup sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
Pour mixture into pan.
Sprinkle 1 yellow cake mix evenly over top of mixture.
Cut 1 cube of butter into thin squares and place evenly on top of cake mix. (The original recipe calls for 2 cubes but we have cut it down to 1 cube.)
Optional: Sprinkle chopped pecans on top.
Bake 350 for 50-55 minutes until golden brown.
Enjoy!!! 
November 10th, 2011 at 9:54 pm
So this is my favorite, favorite, favorite recipe ever! Every year for my birthday we put candles in some pumpkin crunch! Awesome! Best served in a Dutch Oven!