Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

UPDATE: I've changed the recipe a little. I now use the large 29-oz. can of pumpkin, added 2 T. sugar, 2 eggs, 1 1/2 t. cinnamon, 1/2 t. nutmeg, and I've added 1/4 t. ground allspice. Also, I like a little more crunch, so I use up to 1 1/2 cups of nuts. I made this using leftover pumpkin I had from making Pumpkin Cheesecake. It's quick and easy, and was gone in one night! This is a combination of two recipes, one found in a local newspaper and the other in a fundraiser cookbook.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Line a 13x9x2" pan with parchment paper. Butter parchment paper.
  3. In a large bowl, combine pumpkin, granulated sugar, cinnamon, nutmeg, allspice, evaporated milk, and eggs.
  4. Sprinkle half of the dry cake mix over batter. Spread evenly and slightly pat down.
  5. Sprinkle chopped nuts evenly over cake mix.
  6. Sprinkle remaining half of dry cake mix over the nuts. Spread evenly and slightly pat down.
  7. Spoon melted butter evenly over cake mix.
  8. Bake for 50-55 minutes. When slightly cooled, invert onto serving platter and peel off parchment paper.
  9. To make the frosting, beat cream cheese and powdered sugar in a medium bowl until smooth. Stir in Cool Whip (it's okay to deflate it, if you don't mix it in really good, it just looks funny and uneven).
  10. Spread over pumpkin nut crunch.