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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.
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weezie9457 (1 discussion) on Oct 20, 2010 at 06:09 PM
A friend and coworker brought this luscious dessert to work this week. It is completely addicting. This will be in my recipe file to serve and to sell at the bake sales that we frequently have at work and at family holidays.
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karen381 (1 discussion) on Sep 30, 2010 at 09:51 AM
I made it with the spice cake mix instead...very good, I also noticed that I had to bake it for 60 min at 350 and then another 20 min at 325. Could this be that i used a glass baking dish? However, I did use alot more pecans than a cup....over all, the minute it came out my husband ate 1/3 of the pan...♥
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sweetyunga (1 discussion) on Sep 29, 2010 at 09:13 PM
Does anyone know if you can substitute butter for 1/3 C. oil, in a cake mix recipe?
Comment by: karen381 (1 discussion) on Sep 30, 2010 at 09:55 AM
I don't know if you can, but you can always call Duncan Hines and ask...the number should be on the side of the box. I called yesterday because my cake was not done in the time frame it says, and they told me what to do =-)
Comment by: jwvautard (2 discussions) on Oct 29, 2010 at 05:15 PM
Technically, you can substitute a fat for a fat (butter for oil in this case), but it would change the texture of the cake. I'm not quite sure how you'd do it, though, since most recipes that call for butter want you to cream the butter with the sugar. In a mix, the sugar is already incorporated into the dry ingredients, so you couldn't cream the butter and sugar first.
If you're making a yellow cake, I'd suggest you substitute the Duncan Hines Deluxe Butter Recipe Golden Cake mix for the Classic Yellow Cake mix. You might be able to save the box and use the same instructions to substitute butter for oil in other cake mixes. Do be aware that the texture will be more dense rather than light, though. A family friend calls butter cakes "close" cakes.
Of course, this particular recipe doesn't call for any oil because you're using the mix dry. It does use melted butter drizzled on the top.
If you're making a yellow cake, I'd suggest you substitute the Duncan Hines Deluxe Butter Recipe Golden Cake mix for the Classic Yellow Cake mix. You might be able to save the box and use the same instructions to substitute butter for oil in other cake mixes. Do be aware that the texture will be more dense rather than light, though. A family friend calls butter cakes "close" cakes.
Of course, this particular recipe doesn't call for any oil because you're using the mix dry. It does use melted butter drizzled on the top.
Comment by: ruth minter (2 discussions) on Aug 20, 2011 at 11:16 AM
I don't know about this cake, but I substitute butter for almost all the
recipes I use. i use Duncan Hines Butter Recipe Cake mixes a lot.
Ruth
recipes I use. i use Duncan Hines Butter Recipe Cake mixes a lot.
Ruth
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LDLCR (1 discussion) on Apr 25, 2010 at 08:02 PM
I loved this recipe. It was so easy to make and if you like Pumpkin Pie you will love this new twist. It's even great with out the cream topping and as busy as the holidays are it is a must. Enjoy!!
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iclittle (2 discussions) on Dec 22, 2009 at 07:50 PM
This really was good. I would put more pecans on next time because the pan (13x9) was too large for 1 cup of pecans to cover the top adequately.
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mywraps (1 discussion) on Dec 5, 2009 at 07:28 AM
This recipe was so delicious. I took it into work and we all started eating it a l0:30AM. It was still hot and my co-workers loved it. It was so easy to make. I made it just before going to work. I didn't have pecans so I used walnuts and it turned out great. Can't wait to make it again.
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twostormy (1 discussion) on Nov 20, 2009 at 06:23 PM
My girlfriend Lucy made this for a party she had. Everyone thought it was the most
amazing desert. She made it again for us less than a week later and we still devored it.
It is by far my new favorite Thanksgiving desert and will now be apart of my Thanksgiving tradition.
Thank you so much to whoever came up with this..it is AMAZING!!!!
amazing desert. She made it again for us less than a week later and we still devored it.
It is by far my new favorite Thanksgiving desert and will now be apart of my Thanksgiving tradition.
Thank you so much to whoever came up with this..it is AMAZING!!!!
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JudyR (2 discussions) on Nov 18, 2009 at 02:40 PM
The best pumpkin dessert I have ever made. This goes to the
top of the list.
top of the list.
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scb (1 discussion) on Nov 9, 2009 at 03:14 PM
Easy to make and delicious!!
I made these for a party. The batch was huge, but they disappeared in mere minutes!
I will definately be making these again.
I made these for a party. The batch was huge, but they disappeared in mere minutes!
I will definately be making these again.
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lyndadumont (1 discussion) on Oct 11, 2009 at 08:52 PM
Excellent dessert! Very yummy! Must remember to prepare it the night before as it was easier to cut and serve it when cold. Will definitely make it again! :)
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Liligs (3 discussions) on Oct 11, 2009 at 03:51 AM
I have been baking these bars for the last seven years and have always got great
reviews!!!
From baking them for the guys that worked with my husband, to cake sales at the
Elks Club, they are the ones that everyone wants more of!!!!
I use a spice cake mix to bring out all of the great flavors in the pumpkin.
reviews!!!
From baking them for the guys that worked with my husband, to cake sales at the
Elks Club, they are the ones that everyone wants more of!!!!
I use a spice cake mix to bring out all of the great flavors in the pumpkin.
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Mary B. (1 discussion) on Sep 15, 2009 at 09:20 PM
When I saw this recipe I decided to start my Fall baking early! It was soooo good and everybody raved about it. It doesn't even need whip cream or ice cream, it's just incredibly yummy all on its own.
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flourchild (1 discussion) on Aug 30, 2009 at 01:53 PM
This is an excellent dessert for any time of the year. It was liked by both adults and children. It can be refrigerated but must come to room temperature before serving. Could be served with icecream but I chose to serve on its own. People have asked for recipe or have asked for me to make it again - usually a sign that it was liked.
Comment by: ksperr (no discussions) on Oct 22, 2010 at 12:37 PM
Honestly, I do not ever think I will make a pumpking pie again. It is amazingly good.
