Pumpkin (dump) crunch cake

[connie427]

I want to make a pumpkin dump or crunch cake, but only want to make half
of that recipe for a 8x8 pan. Will that work? Would I just make half of the recipe (don't have one as of yet) or is there a recipe for a 8x8 pan/dish?
Thanks so much. I guess I could use a recipe also.

[Andy M.]

If the original recipe is for a 13x9 pan, an 8x8 will be fine for a half recipe.

[mudbug]

Originally Posted by connie427

I want to make a pumpkin dump or crunch cake, but only want to make half
of that recipe for a 8x8 pan. Will that work? Would I just make half of the recipe (don't have one as of yet) or is there a recipe for a 8x8 pan/dish?
Thanks so much. I guess I could use a recipe also.

look in the Halloween Party thread for my post with a killer recipe (it's for a 9 x13 pan tho)

[connie427]

Hi,

I can't find your recipe. Where's the Halloween Party thread?

Thanks

[mudbug]

Originally Posted by connie427

Hi,

I can't find your recipe. Where's the Halloween Party thread?

Thanks

here you go. connie. the thread was in the off-topic forum. I'll save you some time:

I will bring this (thanks to crewsk for posting this way back when). Crewsk called it Pumpkin Crunch Cake but my family calls it Pumpkin Crack:

Layer1- 1(16oz.)can pumpkin
1(12oz.)can evaporated milk
3 eggs
3/4C. sugar
1/2tsp. cinnamon
Mix well & pour into 9x13 well greasd baking pan.

Layer2- Sprinkle 1 box(dry)butter recipe cake mix over layer#1.

Layer3- Melt 1 1/2 sticks butter or margarine, pour evenly over cake mix.

Layer4- Top with 1 1/2C. chopped pecans.
Bake at 350 deg. for 1 hour. Cool completely.

Layer5- 2C. powdered sugar
8oz. cream cheese, softened
8oz. cool whip, thawed
Mix well & spread on cooled cake. Keep refrigerated. Eat & enjoy.

[babetoo]

do you think sweetened cond. milk could be subbed straight across. following the recipe, otherwise?

[mudbug]

NO! Way too sweet.