Duncan Hines Pumpkin Pie Crunch Recipes

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PUMPKIN CRUNCH CAKE



Pumpkin Crunch Cake image

Pumpkin Crunch Cake is the perfect fall dessert! A rich layer of pumpkin cake is topped with pecans and a simple 2 ingredient streusel.

Provided by Holly Nilsson

Categories     Cake     Dessert

Time 1h15m

Number Of Ingredients 9

15 ounces canned pumpkin
12 ounces evaporated milk
3 large eggs
¾ cup sugar
1 tablespoon pumpkin pie spice
¼ teaspoon salt
1 package yellow cake mix
1 cup pecans (chopped)
1 cup unsalted butter (melted)

Steps:

  • Preheat oven to 350°F. Grease and flour a 9x13 pan and set aside.
  • In a bowl, combine pumpkin, milk, eggs, sugar, pumpkin pie spice, & salt. Pour into the prepared pan.
  • Gently sprinkle the cake mix powder over the pumpkin mixture and top with pecans.
  • Drizzle melted butter over the cake mix & pecans layer.
  • Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes.
  • Remove from oven and uncover (be careful, the steam will be hot). Cool completely.
  • Cut into squares and serve with ice cream.

Nutrition Facts : Calories 372 kcal, Carbohydrate 44 g, Protein 5 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 72 mg, Sodium 328 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving

PUMPKIN PIE CRUNCH



Pumpkin Pie Crunch image

I found this on Duncan Hines about 5 years ago. I added more spices and it went over very well.

Provided by Sue Lunsford

Categories     Other Desserts

Time 55m

Number Of Ingredients 13

16 oz. can(s) solid pack pumpkin
12 oz can(s) evaporated milk
3 large eggs
1 1/2 c sugar
1/8 tsp ground ginger**
1/8 tsp ground nutmeg**
1/4 tsp ground cloves**
1 1/2 tsp ground cinnamon**
1/2 tsp salt
1 pkg duncan hines yellow or spice cake mix
1 c pecans, chopped
1 c butter, melted
whipped topping

Steps:

  • 1. Preheat oven to 350 degrees. Grease the bottom of a 9 x 13 x 2 inch pan.
  • 2. Combine pumpkin, evaporated milk, eggs, sugar, spices and salt in a large bowl. Stir until well blended. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter.
  • 3. Bake at 350 degree for 50 to 55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers
  • 4. **The above spices are my addition, the original recipe used only 4 teaspoons of pumpkin pie spice. I thought it needed more.

PUMPKIN PIE CRUNCH



Pumpkin Pie Crunch image

Several reviewers complain about the recipe being too sweet and/or too buttery as originally written. I've included the amounts I use, which I think are 'just right'. Also, since I usually don't have pumpkin pie spice in the house, I 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.)

Provided by Marg CaymanDesigns

Categories     Pie

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 10

1 (18 ounce) package yellow cake mix (I use 2/3 of a box)
1 (16 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated milk
3 eggs
1 1/4 cups sugar (I use 1 cup)
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup pecans, chopped
1 cup butter, melted (I used 1/2 cup)
whipped topping

Steps:

  • Preheat oven to 350°F.
  • Grease bottom of 13x9x2-inch pan.
  • Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl.
  • Pour into pan.
  • Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans.
  • Drizzle with melted butter.
  • Bake at 350°F for 50 to 55 minutes or until golden. (Check it early).
  • Cool completely. Serve with whipped topping. Refrigerate leftovers.

Nutrition Facts : Calories 318.5, Fat 18.2, SaturatedFat 7.7, Cholesterol 57.8, Sodium 336.3, Carbohydrate 36.7, Fiber 1, Sugar 24.1, Protein 4.1

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