Pumpkin Nut Crunch
photo by caffeine junkie
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
24
ingredients
- pumpkin, crunch
- 822.13 g can pumpkin
- 236.59 ml granulated sugar
- 29.58 ml granulated sugar
- 7.39 ml ground cinnamon
- 2.46 ml ground nutmeg
- 340.19 g can evaporated milk
- 2 large eggs
- 510.29 g box yellow cake mix
- 236.59-354.88 ml chopped nuts
- 236.59 ml unsalted butter, melted
- cream cheese frosting
- 226.79 g package cream cheese, softened
- 118.29 ml powdered sugar, sifted
- 236.59 ml Cool Whip, thawed
directions
- Preheat oven to 350 degrees.
- Line a 13x9x2" pan with parchment paper. Butter parchment paper.
- In a large bowl, combine pumpkin, granulated sugar, cinnamon, nutmeg, allspice, evaporated milk, and eggs.
- Sprinkle half of the dry cake mix over batter. Spread evenly and slightly pat down.
- Sprinkle chopped nuts evenly over cake mix.
- Sprinkle remaining half of dry cake mix over the nuts. Spread evenly and slightly pat down.
- Spoon melted butter evenly over cake mix.
- Bake for 50-55 minutes. When slightly cooled, invert onto serving platter and peel off parchment paper.
- 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).
- Spread over pumpkin nut crunch.
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RECIPE SUBMITTED BY
caffeine junkie
Waipahu, Hawaii