Duncan Hines Pumpkin Pie Crunch Recipes

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

Ingredients

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 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

Ingredients

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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