Pumpkin Crunch

This pumpkin crunch is a dump-style dessert that flips a cake upside down: the spiced pumpkin custard goes on the bottom and the dry yellow cake mix gets sprinkled straight from the box on top with chopped pecans and melted margarine drizzled over everything. As it bakes, the custard sets underneath while the cake mix and margarine form a golden, crunchy streusel topping.

Four warm spices (cinnamon, nutmeg, ginger, and cloves) turn the pumpkin-evaporated milk base into something that tastes like pumpkin pie filling with a crumbly, buttery lid instead of a pastry crust.

Pro Tips

• Spread the cake mix as evenly as possible over the pumpkin. Bare spots will have no crunchy topping, and thick spots won’t crisp through.
• Drizzle the melted margarine in a slow, even zigzag over the entire surface. The fat is what turns the dry cake mix into a crispy, golden crust.
• Don’t stir anything after assembly. The layers need to stay separate: custard on the bottom, crunch on top.
• Let it cool for at least 20 minutes before serving. The custard firms up as it cools and slices much more cleanly.

Variations

• Use butter instead of margarine for a richer, more traditional flavor.
• Top with a dollop of whipped cream or a scoop of vanilla ice cream for a full dessert experience.
• Swap pecans for walnuts or add a handful of toffee bits to the crumble layer.