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Amazing Pumpkin Pie Crunch: 1 Secret to Pure Bliss

Pumpkin Pie Crunch (or Dump Cake)
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This Pumpkin Pie Crunch is an easy, delicious dessert. It combines the classic flavors of pumpkin pie with a crunchy topping, like a gooey cobbler. It is perfect for beginner bakers.

Ingredients

Scale
  • 1 (15 ounce) can pumpkin puree
  • 1 (12 ounce) can evaporated milk
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 box yellow cake mix (15.25 ounces)
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, eggs, pumpkin pie spice, and vanilla extract until smooth.
  3. Pour the pumpkin mixture evenly into the prepared baking dish.
  4. Evenly sprinkle the dry yellow cake mix over the pumpkin mixture. Do not mix it in.
  5. Pour the melted butter evenly over the cake mix layer.
  6. If using, sprinkle the chopped pecans over the top.
  7. Bake for 50-60 minutes, or until the top is golden brown and the pumpkin filling is set. A knife inserted into the center should come out mostly clean.
  8. Let the crunch cool for at least 15-20 minutes before serving. It is delicious warm.

Notes

  • For an extra crispy topping, you can toast the pecans before sprinkling them on.
  • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://whiskdaily.com/pumpkin-pie-crunch-dump-cake-recipe/