Pumpkin Nut Crunch

READY IN: 1hr 10mins
SERVES: 24-36




  • 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.