Pumpkin Nut Crunch
Ingredients
- pumpkin, crunch ⓘ
- 1 (29 ounce) can pumpkin ⓘ
- 1 cup granulated sugar ⓘ
- 2 tablespoons granulated sugar ⓘ
- 1 1/2 teaspoons ground cinnamon ⓘ
- 1/2 teaspoon ground nutmeg ⓘ
- 1 (12 ounce) can evaporated milk ⓘ
- 2 large eggs ⓘ
- 1 (18 ounce) box yellow cake mix ⓘ
- 1 - 1 1/2 cup chopped nuts ⓘ
- 1 cup unsalted butter, melted ⓘ
- cream cheese frosting ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1111
kcal
56% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).