Pumpkin Crunch

Prep time: 20 min

Cook time: 70 min

Servings: 16

Yield: 16 servings

Description

This pumpkin crunch recipe has a creamy layer of pumpkin purée, evaporated milk, and eggs is topped with yellow cake mix and melted butter.

• 1 (15 ounce) can pumpkin puree

• 1 (12 fluid ounce) can evaporated milk

• 1 1/2 cups white sugar

• 3 eggs

• 1 1/2 teaspoons ground cinnamon

• 1 (18 1/4 ounce) package yellow cake mix

• 1 cup butter, melted

1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

2 Stir pumpkin purée, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Pour into the prepared baking pan.

3 Sprinkle cake mix over pumpkin mixture in the baking pan. Pour melted butter on top.

4 Bake in the preheated oven until golden brown, 1 hour and 10 minutes.