Pumpkin Crunch

1 package Yellow cake mix

1 can (15 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
1 1/2 cup sugar
1 tsp. cinnamon
1 tsp. salt
1/2 cup chopped walnuts

1 cup butter, melted (I use 1/2 cup butter and instead of melting it I grate it with a cheese grater.  See picture below)

Heat oven to 350°. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt in a large bow. Pour into a greased 9×13 pan. Sprinkle dry cake mix over pumpkin mixture. Then sprinkle with nuts. Drizzle with butter. Bake for 50-55 minutes or until golden brown. Cool, served chilled. Serve with whipped topping.

I saw this recipe in the paper this morning. I got off livingonadime.com  On the last step I cut the butter from 1 cup to 1/2 cup. 

2025

I made this for dessert last night and I wanted to add some pictures of our Pumpkin Crunch dessert.

This is what my grated butter looked like before I put it on the dry cake mix 

This is what it looked like just before I put it into the oven. 

Pumpkin Crunch done

 

On the far left of the pan I didn't put on any walnuts because I would rather eat it without nuts. 

I had a friend reach out to me and said this about the recipe: I Love this recipe!. My family and co-workers request this every year for Thanksgiving. I double the recipe every time I make it but instead of 3 cups of sugar I use 2 cups instead, it will still taste the same. Its great with vanilla ice cream.