You can have all the taste of pumpkin pie made with our most popular Duncan Hines Classic Yellow Cake Mix. Such an easy and delicious dessert as Pumpkin Pie Crunch deserves to be served all year long.
- 1 (16 oz) can solid pack pumpkin
- 1 (12 oz) can evaporated milk
- 3 large eggs
- 1 1/2 cups sugar
- 4 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 pkg Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix
- 1 cup chopped pecans
- 1 cup butter or margarine, melted
- whipped topping
- Preheat oven to 350°F. Grease bottom of 13 x 9 x 2-inch pan.
- Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Stir until well blended. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter.
- Bake at 350°F 50 to 55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.
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No Rating
S.Scarborough (1 discussion) on Dec 2, 2011 at 02:29 PM
Can I use condense milk, half/half or regular milk in place of evaporated milk? Have everything but the evaporated milk.
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lindag046 (1 discussion) on Nov 14, 2011 at 07:31 PM
Tweaked this recipe a little by substituting Splenda for the sugar and using a sugar free yellow cake mix....it was wonderful and quickly gobbled up.
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shareesmiles (1 discussion) on Nov 2, 2011 at 11:11 AM
This is so yummy and delicious...I omitted the salt and pecans and it is absolutely addicting!!! Got so many compliments! Thanks DH
Comment by: shareesmiles (1 discussion) on Nov 2, 2011 at 11:18 AM
Forgot that I also used spice cake mix instead of the yellow cake mix that it calls for.
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Americ (1 discussion) on Oct 17, 2011 at 09:33 AM
I have been making this crunch for many years...... One of my family's favorites.... Always made it lighter and cutting down calories by using low fat milk, Splenda, half of the duncan Hines mix and half of the butter ( sometimes I use becel ) to do the topping, It still is very tasty!!
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Jeanuine (16 discussions) on Oct 2, 2011 at 01:33 PM
Tis the season. It's time to get our pumpkin on! I mean in, our cake mix. =)
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tnfoxylady (1 discussion) on Sep 21, 2011 at 04:18 PM
I just joined this site and look forward in receiving and giving many baking ideas.I love to bake and Duncan Hines is the only mix I buy.The butter golden is my favorite.
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Shamrock91776 (1 discussion) on Aug 14, 2011 at 09:47 AM
I made this last October & we loved it so much we replaced our Thanksgiving pumpkin pie w/ pumpkin pie crunch! Love it! Highly recommend it!!!
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pamdevone (1 discussion) on Jun 2, 2011 at 03:39 PM
This was my first recipe that i have tried from this webiste (I am a new member to Duncanhines.com) Let me tell you, I am impressed with this dessert. I did use the spice cake mix like others suggested, I left out the 1/2 tsp of salt (bc I used salted butter) and I only did 1/2 cup of butter instead of the 1 cup that was recommended. I really, really, really enjoyed this dessert. Thanks so much for sharing. It was outstanding.
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angel2305girl (3 discussions) on Feb 18, 2011 at 07:42 AM
it has become a new favorite with my friends and coworkers :)
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MRsJgKent (1 discussion) on Jan 13, 2011 at 04:37 PM
Bet This would be good as Breakfast treat on brunch Day
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pantos (3 discussions) on Nov 25, 2010 at 11:32 AM
Absolutely delicious! And so easy to make. Even people who don't like pumpkin pie loved this dessert.
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DesiTru (1 discussion) on Nov 25, 2010 at 03:13 AM
I made this cake tonight. It came out soooo good! I used spice cake instead of the white cake, I didn't have any pumpkin pie spice so I used apple pie spice. I thought the topping was a little salty too, think I'd go with the unsalted butter next time too, like the previous member mentioned. I made a topping with a tub of cool whip 1 1/2 cups milk, Pumkin spice pudding and 1 tsp of vanilla. OMG soooo yum, Can't wait to serve it up, Happy Thanksgiving Everyone!
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Abbica (1 discussion) on Nov 24, 2010 at 02:22 PM
These were very good! I used salted butter, if I make these again I will use unsalted because it made the topping a bit salty. Also, the pumpkin part did not get very firm. I am slightly disappointed. All of that aside, the dessert was very tasty just not very pretty : )
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cablegirl (1 discussion) on Oct 25, 2010 at 05:13 PM
Does anybody know how to make this a wee bit healthier?
Comment by: sweetestgirl (no discussions) on Nov 11, 2010 at 11:49 AM
I used fat free evaporated milk, egg beaters instead of eggs and Splenda instead of sugar (all measured to equal amounts required)
Comment by: redapplejuju (no discussions) on Nov 18, 2010 at 07:56 PM
I always use Eggbeaters instead of eggs and my cakes, cookies, etc always taste moister.
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gcorey (1 discussion) on Oct 24, 2010 at 06:54 PM
made this last night... wow! it's soooo easy... and, VERY yummy too! my husband ate it right out of the oven! will add more pecans next time.
