Pumpkin Crunch Recipe
- 1 (15 ounce) can pumpkin puree
- 1 (12 fluid ounce) can evaporated milk
- 1 1/2 cups white sugar
- 3 eggs
- 1 1/2 teaspoons ground cinnamon
- 1 (18.25 ounce) package yellow cake mix
- 1 cup butter, melted
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-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.
