AuthorCustom
DifficultyIntermediate

You can find the original pumpkin crunch cake recipe here.

pumpkin-crunch-cake

Pumpkin Crunch Cake

Ingredients

 15 oz 100% pure pumpkin
 12 oz evaporated milk
 1 cup chopped nuts
 8 oz tub of Cool Whip
 3 eggs
 2 sticks unsalted butter
 1 tsp cinnamon
 1 cup sugar
 1 box yellow cake mix

 

Steps

1

Preheat oven to 350

Line pan with parchment paper

Get out large mixing bowl

2

In bowl, mix can of pumpkin, 12 oz evaporated milk, 3 eggs, 1 tsp cinnamon, and 1 cup sugar

3

Pour mixture in pan

Sprinkle half of dry cake mix in pan

Sprinkle 1 cup nuts in pan

Sprinkle remaining cake mix on top

4

Get out 2 sticks of butter

Melt in microwave 30-45 seconds

Pour over the dry cake mix

5

Put in oven

Cook 50-60 minutes, until golden brown

Take out and let cool 30-45 minutes

6

When cool, loosen from pan

Flip pan over (top is the crust)

Put in fridge to cool down more

Frost with Cool Whip

Enjoy!

Yields12 Servings

Ingredients

 15 oz 100% pure pumpkin
 12 oz evaporated milk
 1 cup chopped nuts
 8 oz tub of Cool Whip
 3 eggs
 2 sticks unsalted butter
 1 tsp cinnamon
 1 cup sugar
 1 box yellow cake mix

Directions

1
1

Preheat oven to 350

2

Line pan with parchment paper

3

Get out large mixing bowl

2
4

In bowl, mix can of pumpkin, 12 oz evaporated milk, 3 eggs, 1 tsp cinnamon, and 1 cup sugar

3
5

Pour mixture in pan

6

Sprinkle half of dry cake mix in pan

7

Sprinkle 1 cup nuts in pan

8

Sprinkle remaining cake mix on top

4
9

Get out 2 sticks of butter

10

Melt in microwave 30-45 seconds

11

Pour over the dry cake mix

5
12

Put in oven

13

Cook 50-60 minutes, until golden brown

14

Take out and let cool 30-45 minutes

6
15

When cool, loosen from pan

16

Flip pan over (top is the crust)

17

Put in fridge to cool down more

18

Frost with Cool Whip

19

Enjoy!

Pumpkin Crunch Cake