Pumpkin Pie Crunch Cake
Take your pumpkin pie to another level. Enjoy this pumpkin pie crunch recipe. A bit cake, a bit pie all rolled into one delicious dessert.
Equipment
- 8x8 baking dish or 9x13 pan
Ingredients
- 1 15 oz can pumpkin pie (or 2 cups pumpkin puree)
- 1 12 oz can evaporated milk
- 1 cup sugar
- 3 eggs
- 1 1/2 teaspoons pumpkin spice
- 1 box spiced cake
- 1 cup melted butter
Instructions
- Preheat the oven to 350F degrees.
- In a large bowl, mix the evaporated milk, sugar, eggs and then add the can of pumpkin and pumpkin spice and blend together.
- Spray your pan and then pour the mix into the pan. You can use a 9x13 pan or 8x8 baking pan. The 8x8 pan will be very full and you may want to place a baking sheet under it when you put it in the oven.
- Open the spice cake mix and sprinkle on top of the pumpkin mixture as evenly as possible.
- Melt the butter into a large pitcher and pour over the powdered cake.
- Bake for 1 hour 10 minutes to 1 hour 25 minutes, or until the pie below the crust is firm.
- Allow to cool before serving, the pie needs to set up like a normal pumpkin pie would (it needs to solidify) .
- Serve with whipped cream and try to share.