Lindas Pumpkin Crunch Recipes

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PUMPKIN CRUNCH



Pumpkin Crunch image

Yummy pumpkin dessert. Serve with whipped cream.

Provided by kkitchen

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 16

Number Of Ingredients 7

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 ½ cups white sugar
3 eggs
1 ½ teaspoons ground cinnamon
1 (18.25 ounce) package yellow cake mix
1 cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Stir pumpkin puree, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Pour into the prepared baking pan.
  • Sprinkle cake mix over the pumpkin mixture in the baking pan. Pour melted butter on top.
  • Bake in the preheated oven until golden brown, 1 hour to 10 minutes.

Nutrition Facts : Calories 368.5 calories, Carbohydrate 48.8 g, Cholesterol 72.9 mg, Fat 18.1 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 9.3 g, Sodium 396.4 mg, Sugar 36.1 g

GREAT PUMPKIN DESSERT



Great Pumpkin Dessert image

Canned pumpkin and cake mix make these bars an effortless alternative to pumpkin pie. It's a tried-and-true dessert that always brings big smiles. -Linda Guyot, Fountain Valley, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 9

1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3 large eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 package yellow cake mix (regular size)
3/4 cup butter, melted
1-1/2 cups chopped walnuts
Vanilla ice cream or whipped cream

Steps:

  • In a large bowl, beat first five ingredients until smooth. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cake mix and drizzle with butter. Top with walnuts. , Bake at 350° for 1 hour or until a knife inserted in the center comes out clean. Serve with ice cream or whipped cream.

Nutrition Facts : Calories 385 calories, Fat 21g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 326mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 3g fiber), Protein 8g protein.

QUICK AND EASY PUMPKIN CRUNCH



Quick and Easy Pumpkin Crunch image

This recipe was given to me by my sister's friends mom. It is very moist and delicious. It is great to whip up for last minute company or a pot luck. It is so quick and easy and all the ingredients are usually in always on hand. Myself and my family love it right out of the oven while its still warm. MMMMMMMMM yummy, yum,yum!

Provided by islandsweetie

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

29 ounces pumpkin pie filling
2 eggs
1 teaspoon vanilla
1 cup sugar
18 1/4 ounces yellow cake mix
1 cup melted butter or 1 cup margarine
cinnamon

Steps:

  • In a medium bowl mix pumpkin, eggs, vanilla, cinnamon and sugar together.
  • Pour into a greased 9x13 baking dish.
  • Sift cake mix over top of pumpkin mix.
  • Drizzle melted butter over top.
  • Bake for 1 hour or until top is golden brown.

Nutrition Facts : Calories 941.8, Fat 42.5, SaturatedFat 21.6, Cholesterol 145.1, Sodium 1146.8, Carbohydrate 137.2, Fiber 12.3, Sugar 70.9, Protein 7.7

PUMPKIN CRUNCH CAKE



Pumpkin Crunch Cake image

A great tasting cake, and really easy to make!

Provided by Nora LaCroix

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 18

Number Of Ingredients 10

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 ½ cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
  • In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
  • Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
  • Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Nutrition Facts : Calories 411.8 calories, Carbohydrate 47.2 g, Cholesterol 48 mg, Fat 23.6 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 6.7 g, Sodium 532.8 mg, Sugar 35.3 g

LINDA'S PUMPKIN CRUNCH



Linda's Pumpkin Crunch image

Great dish to serve at Thanksgiving.

Provided by Agnes Marko

Categories     Other Desserts

Time 1h30m

Number Of Ingredients 10

1 box yellow cake mix
1 can(s) 15 oz solid pack pumpkin
1 can(s) 12 oz evaporated milk
3 large eggs
1 1/2 c sugar
1 tsp cinnamon
1/2 tsp salt
1/2 c chopped pecans
1 c butter
whipped topping

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Grease bottom of a 9x13 inch pan
  • 3. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in a large bowl.
  • 4. Pour into a 9x13 in. pan.
  • 5. Sprinkle dry cake mix evenly over the pumpkin mixture. Top with pecans.
  • 6. Drizzle melted butter over the pecans.
  • 7. Bake @ 350 degrees F for 50-55 minutes or until golden brown. Cool... serve chilled. Top with whip topping when served.

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