Pumpkin Crunch

makes one 9"×13" pan — serves 24 nicely

Ingredients

Filling

  • 29 ounces (1 can) puréed pumpkin
  • 12 fluid ounces (1 can) evaporated milk
  • 1 cup granulated sugar
  • 3 large eggs
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg

Crust

  • 1 box yellow cake mix
  • 1 cup chopped walnuts, pecans, or macadamia nuts
  • 8 ounces (2 blocks) butter, melted and cooled

Frosting

  • 8 ounces (1 block) cream cheese, softened
  • ¾ cup Cool Whip
  • ½ cup powdered sugar

Instructions

  1. Line a 9"×13" pan with parchment paper. Preheat oven to 350° Fahrenheit.
  2. Mix the filling ingredients. Pour into pan.
  3. Pour dry cake mix over filling, then spread nuts over cake mix. Spoon melted butter over cake mix and nuts evenly.
  4. Bake for fifty to sixty minutes. Cool until warm.
  5. Invert pumpkin crunch. Peel off paper and cut the pumpkin crunch while warm.
  6. Mix frosting ingredients. Frost the pumpkin crunch once it fully cools.
  7. Serve immediately or after cooling in refrigerator. Keep refrigerated.
A serving of pumpkin crunch.