Pumpkin Crunch Cake

AuthorCustom

Rating0.0DifficultyIntermediate

You can find the original pumpkin crunch cake recipe here.

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!