Pumpkin Crunch Cake with Cream Cheese Frosting
Recipe by Mimsy from allrecipes.com
Dessert 2 Hr. 5 Mins.
Ingredients
12
12 servings
- •1 (29 ounce) can pumpkin puree
- •1 (12 fluid ounce) can evaporated milk
- •1 cup white sugar
- •3 eggs
- •1 teaspoon ground cinnamon
- •1 (15.25 ounce) package yellow cake mix with pudding
- •1 cup chopped nuts
- •1 cup butter, melted
- •1 (8 ounce) package cream cheese, softened
- •1 cup confectioners' sugar
- •¾ cup frozen whipped topping (such as Cool Whip®), thawed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
- Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl; spread in the prepared baking pan. Pour cake mix on top. Pat chopped nuts into surface. Spoon melted butter evenly over nuts.
- Bake in the preheated oven until golden brown, 50 minutes to 1 hour. Allow cake to cool completely, about 1 hour. Turn over onto a baking sheet; remove parchment paper.
- Mix cream cheese, confectioners' sugar, and whipped topping together in a bowl. Spread onto cake.
Nutritional Facts
Per 12 servings
- Calories: 622
- Carbohydrate: 68g
- Fat: 37g
- Fiber: 3g
- Protein: 9g
- Sugar: 50g
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