Pumpkin Crunch Cake
October 23, 2007 by Karen Weideman
Filed under recipes
You will need:
16 oz pumpkin
1 cup sugar
12 oz can evaporated milk
3 large eggs
1/2 tsp cinnamon
1/2 tsp vanilla
dash nutmeg
yellow cake mix
1 cup chopped nuts
2 sticks butter
8 oz softened cream cheese
1 1/2 cups powdered sugar
3/4 cup Cool Whip
Mix together items from list 1 (list at the top). Line 9×12 baking dish with waxed paper. Pour mixture into dish. Pour 1 box yellow cake mix over mixture. Pat gently. Sprinkle 1 cup chopped nuts over cake. Melt 2 sticks butter and pour over nuts. Bake at 350 degrees for 55 minutes. Allow cake to cool. Invert onto plate.
For topping, mix together 8 oz softened cream cheese, 1 1/2 cups powdered sugar, and 3/4 cup of Cool Whip.
Here’s another version of this recipe.
This looks delicious. I’m definately going to try this.
Oh my…this sounds delicious. I was looking for something new to try this year. I will definitely be trying this out.
I linked to this a while back and finally got around to making it – YUM!!! It turned out great!