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Pumpkin Crunch Pudding Cake Recipe

Pumpkin Crunch Pudding Cake Recipe

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Ingredients:

Serving

1 (19 oz) can pumpkin
1 (160 ml) can evaporated milk , the small 1
3 eggs
2 tbsp cinnamon
1 cup sugar
1 box yellow cake mix with pudding, dry
1 cup chopped nuts ( walnuts or pecans are perfect)
1 cup butter, melted
125 g philadelphia cream cheese
500 ml cool whip
1/2 cup shredded coconut

Directions:

Preheat oven to 350 degrees.
Mix together the first 5 ingredients and pour into a 9x13 inch pan lined with wax paper.
Sprinkle cake mix over pumpkin mixture, then nuts on top.
Pour melted butter over cake.
Bake for 55 minutes.
Frosting~~Mix the cream cheese and cool whip together.
Frost the inverted cake (pumpkin on top).
Sprinkle with coconut.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	738.12 Kcal (3090 kJ)
Calories from fat	468.15 Kcal
		% Daily Value*
Total Fat	52.02g	80%
Cholesterol	163.06mg	54%
Sodium	421.58mg	18%
Potassium	220.07mg	5%
Total Carbs	63.63g	21%
Sugars	14.92g	60%
Dietary Fiber	2.15g	9%
Protein	8.58g	17%
Vitamin C	1mg	2%
Vitamin A	0.4mg	12%
Iron	1.8mg	10%
Calcium	157.4mg	16%

Amount Per 100 g
Calories	396.57 Kcal (1660 kJ)
Calories from fat	251.52 Kcal
		% Daily Value*
Total Fat	27.95g	80%
Cholesterol	87.61mg	54%
Sodium	226.5mg	18%
Potassium	118.24mg	5%
Total Carbs	34.19g	21%
Sugars	8.01g	60%
Dietary Fiber	1.16g	9%
Protein	4.61g	17%
Vitamin C	0.5mg	2%
Vitamin A	0.2mg	12%
Iron	1mg	10%
Calcium	84.6mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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