Ingredients
-
1
-
1
-
1
-
3
-
1 1/4
-
4
-
1/2
-
1
-
1
-
-
-
-
-
-
Directions
Pumpkin Pie Crunch,Several reviewers complain about the recipe being too sweet and/or too buttery as originally written. I’ve included the amounts use, which I think are ‘just right’. Also, since I usually don’t have pumpkin pie spice in the house, use 1 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. cloves and 1/2 tsp. ginger instead. (Tip: Using 2/3 of the cake mix instead of half makes it easy to make 8 cupcakes with the remaining box since the mix calls for 3 eggs.),So good! Used 1/2 cup butter and 2/3 of the cake batter. It didn’t come out as thick as I had hoped, so I just layered the pieces on top of each other (looks like a layered pie, crust and nuts on the bottom with crust and nuts in the center) and added whipped cream on top. It came out SUPER DELICIOUS!!!! Layering it is definitely is a good idea!
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Grease Bottom of 13x9x2-Inch Pan. |
|
3
Done
|
Combine Pumpkin, Evaporated Milk, Eggs, Sugar, Pumpkin Pie Spice and Salt in Large Bowl. |
|
4
Done
|
Pour Into Pan. |
|
5
Done
|
Sprinkle Dry Cake Mix Evenly Over Pumpkin Mixture. Top With Pecans. |
|
6
Done
|
Drizzle With Melted Butter. |
|
7
Done
|
Bake at 350f For 50 to 55 Minutes or Until Golden. (check It Early). |
|
8
Done
|
Cool Completely. Serve With Whipped Topping. Refrigerate Leftovers. |
