Pumpkin Pie Crunch
Nothing evokes the feeling of fall more than a freshly-made pumpkin pie! But making a pumpkin pie can take a lot of preparation and make a lot of messy dishes. Now you can have the great taste of pumpkin pie in minutes with this easy to make, mess-free recipe from the Dump & Bake Cakes recipe book, Pumpkin Pie Crunch. This dessert is pumpkin pie with a delicious, crunchy topping!
- 1 (29 oz.) can can pumpkin puree
- 3 eggs, lightly beaten
- 1 (12 oz.) can evaporated milk
- 1 1/4 C. sugar
- 2 to 3 tsp. ground pumpkin pie spice
- 1 box yellow cake mix
- 1 C. graham cracker crumbs
- 1/2 C. toffee bits
- 1 C. butter, melted
Preheat oven to 350 degrees.
Lightly grease a 9 X 13 baking dish
Dump pumpkin puree, eggs, evaporated milk, sugar and pumpin pie spice into prepared baking dish.
Stir ingredients together until well blended;
Scrape down sides and spread evenly.
Sprinkle dry cake mix evenly over pumpkin mixture.
Sprinkle with graham cracker crumbs.
Scatter toffee bits over the top.
Drizzle melted butter over all.
Bake 50 to 55 minutes or until cake is lightly browned and tests done with a toothpick. Cool before serving. Refrigerate overnight, if desired.