“And when it rains on your parade, look up rather than down. Without the rain, there would be no rainbow.” – G.K. Chesterton

Pumpkin Crunch

This morning at church many people were asking for my Pumpkin Crunch recipe. I will post it so that people can have access to it online. I actually got it from a BBQ restaurant in Franklin called Fat Buddies. Here it is:

Crust:

2 boxes yellow cake mix (reserve 2 cups for topping)
2 eggs
1 cup “good” butter substitute (or butter)

Spray your 11×22 (I used 11×16) pan with cooking spray. Mix the above ingredients together and spread on the bottom of the pan.

Filling:

56 oz. Pumpkin Canned
6 eggs
12 oz. Evaporated milk
2 cups white sugar
2 tbsp. cinnamon
1 tsp. cloves
1 tsp. ginger

Mix above ingredients with a whisk. Pour on top of the crust.

Topping:

Reserved 2 cups cake mix
2 cups pecan pieces (optional)
1 cup sugar
1/2 cup “good butter” substitute or butter
Mix together – sprinkle on top of pumpkin filling

Bake at 350 degrees for 1.5  hours – Be careful not to burn it.

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2 responses

  1. Anonymous

    My granddaughter orders ice cream with every meal. the pumpkin crunch cake came with cimmon icecrean with carmal drizzle I had to try!!!!!!!!!!!!!!!!! Great and I have made it at home and it easy to make my entire family LOVED it!!!!!!!!!!!!!!

    November 19, 2012 at 1:01 pm

  2. Pjlee

    I have made the recipe on Allrecipes but when i eascatbfat buddy’s last time they gave me their recipe. It takes much less sugar and is a perfect balance of flavors. This one that’s posted saved my sanity cause I can’t find mine. So thanks to person who posted.

    September 9, 2017 at 5:07 pm

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