Pumpkin Pudding Crunch

0.0/5 rating (0 votes)
Pumpkin Pudding Crunch


  • 2 sticks salted butter
  • 1 large can (29 ounces) pumpkin puree
  • 3 eggs
  • 1 large can (12 ounces) evaporated milk
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 box yellow cake mix
  • Whipped topping
  • Fresh mint leaves (optional)


  1. Melt butter, set aside. In a large bowl, mix together pumpkin puree, eggs, milk, sugar, vanilla, cinnamon and nutmeg. Pour into baking dish.

  2. Sprinkle dry cake mix evenly over the pumpkin mixture, covering completely. Pour melted butter on top to cover cake mix; do not mix or stir in. Butter should sit on top of cake mix.

  3. Bake for 1 hour at 350 degrees. Let cool. Best served cold, topped with whipped topping, dash of cinnamon. Optional: garnish with mint.

Recipe courtesy of

Kathy Omasta of Wake Forest, a member of Wake EMC

Share this recipe

Comments (2)

  • Rita


    04 October 2015 at 15:22

    What size baking dish - the recipe does not say? Is it 13 x 9


  • Christie Goodline

    Christie Goodline

    24 December 2015 at 20:31

    I used a 13 x 9 baking dish. It filled it up perfectly.


Leave a comment

You are commenting as guest. Optional login below.