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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 36 |
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UPDATE: I've changed the recipe a little. I now use the large 29-oz. can of pumpkin, added 2 T. sugar, 2 eggs, 1 1/2 t. cinnamon, 1/2 t. nutmeg, and I've added 1/4 t. ground allspice. Also, I like a little more crunch, so I use up to 1 1/2 cups of nuts. I made this using leftover pumpkin I had from making Pumpkin Cheesecake. It's quick and easy, and was gone in one night! This is a combination of two recipes, one found in a local newspaper and the other in a fundraiser cookbook. 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 |
1 (8 ounce) package cream cheese, softened |
1/2 cup powdered sugar, sifted |
1 cup cool whip, thawed |
Directions:
1. Preheat oven to 350 degrees.
2. Line a 13x9x2 pan with parchment paper. Butter parchment paper.
3. In a large bowl, combine pumpkin, granulated sugar, cinnamon, nutmeg, allspice, evaporated milk, and eggs.
4. Sprinkle half of the dry cake mix over batter. Spread evenly and slightly pat down.
5. Sprinkle chopped nuts evenly over cake mix.
6. Sprinkle remaining half of dry cake mix over the nuts. Spread evenly and slightly pat down.
7. Spoon melted butter evenly over cake mix.
8. Bake for 50-55 minutes. When slightly cooled, invert onto serving platter and peel off parchment paper.
9. 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).
10. Spread over pumpkin nut crunch.
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