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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:

Ingredients

  • 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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Tips

easy cleanup

easy cleanup

When baking anything that calls for oil, peanut butter, shortening, etc, and eggs crack the egg first into the measuring cup, pour out and measure the next ingredient. It will slide out with no mess.


Cakes not rising?

Cakes not rising?

I am trouble recently with cakes not rising. I only use Duncan Hines mixes and always with good results. Not sure what has changed (mix reformulated perhaps?). The mixes I've used these past few months (Yellow, Chocolate Fudge, Vanilla & Pineapple) all bake with a reduced rise. Also, the texture seems a bit off. If it 'aint broke .....





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