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| Pumpkin Crunch Cake with Cream Cheese Frosting |
"This tastes a bit like pumpkin cheesecake on a sugar cookie crust, but the ingredients may surprise you (they did me!). This was served at a holiday party and everyone kept going back for more."
Ingredients :
- Cake:
- 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
- Frosting:
- 1 (8 ounce) package cream cheese, softened
- 1 cup confectioners' sugar
- 3/4 cup frozen whipped topping (such as Cool Whip®), thawed
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 2H5M |
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- 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.
Notes :
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