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Pumpkin Pie Crunch

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This Pumpkin Pie Crunch is nicely spiced. If you're looking for a great tasting pumpkin pie crunch recipe, this is a great choice for you!

  • Hands-On Time: 15 Minutes
  • Total Time: 1 Hour 5 Minutes
  • Servings: 16 to 20 Bars
  • Difficulty: Super Simple
  • Rating:


  • 1 can (15.5 oz.) solid pack pumpkin
  • 1 can (12 oz.) evaporated milk
  • 3 large eggs
  • 1½ cups sugar
  • 1 Tbsp. pumpkin pie spice
  • ½ tsp. salt
  • 1 package Duncan Hines® Classic Yellow Cake Mix
  • 1 cup butter or margarine, melted
  • 1 cup chopped pecans

Baking Instructions

  1. Preheat oven to 350°F. Grease and flour 13 x 9-inch pan.
  2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Stir until blended.
  3. Pour pumpkin mixture into prepared pan. Sprinkle dry cake mix evenly over pumpkin mixture and drizzle with butter.
  4. Bake 25 minutes; remove from oven and sprinkle with chopped pecans. Tightly cover with aluminum foil and bake an additional 25 minutes.
  5. Cool completely. To serve, cut into squares.

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Lemony Lemon Cupcakes

Lemony Lemon Cupcakes

While making Lemon Cup Cakes, I wanted to make the cup cakes more of a lemon taste. So, instead of using 1 and 1/4 cups of water, I used one cup of water and 1/4 cup of lemon juice. I squeezed three medium size lemons, and poured the jucie into a 1/4 cup, then into the Lemon Mix. The results were surprizing!!! Everyone, raved about the lemon taste so much, that I had to make an additonal 24 cupcakes for the first 24 were gone in 15 minutes. We had 12 guests that morning for breakfast!!!

turn lemon pound cake into zesty strawberry short cake

turn lemon pound cake into zesty strawberry short cake

Make lemon pound cake in either a loaf or bundt pan..slice, and top with strawberries (frozen and thawed work great), whipped cream, and a drizzle of softened lemon frosting. Superb!

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