Pumpkin Crunch Pudding Cake

Submitted by Diana Adcock

"This is a great Holiday or Halloween treat!"

 

• Ready In: 1hr 5mins
• Ingredients: 11
• Serves: 8-10

ingredients

• 1 (19 ounce) can pumpkin
• 1 (160 ml) can evaporated milk, the small one
• 3 eggs
• 2 tablespoons cinnamon
• 1 cup sugar
• 1 box yellow cake mix with pudding, dry
• 1 cup chopped nuts (walnuts or pecans are perfect)
• 1 cup butter, melted

• Frosting

• 125 g Philadelphia Cream Cheese
• 500 ml Cool Whip
• 1⁄2 cup shredded coconut

directions

1. Preheat oven to 350 degrees.
2. Mix together the first 5 ingredients and pour into a 9x13 inch pan lined with wax paper.
3. Sprinkle cake mix over pumpkin mixture, then nuts on top.
4. Pour melted butter over cake.
5. Bake for 55 minutes.
6. Frosting~~Mix the cream cheese and cool whip together.
7. Frost the inverted cake (pumpkin on top).
8. Sprinkle with coconut.

Reviews

[Kerik]

I brought this recipe to our work Thanksgiving lunch. It was tasty, but extremely rich. I am not too crazy about the cream cheese and cool whip topping, it would be better with just cool whip. I didn't invert it, but it was easy enough to serve from the pan.