Name: Pumpkin Crunch Cake with Cream Cheese Frosting
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Pumpkin Puree - 1 (29 ounce) can; Evaporated milk - 1 (12 fluid ounce) can; White sugar - 1 cup; Eggs - 3; Ground cinnamon - 1 teaspoon; Yellow cake mix with pudding - 1 (15.25 ounce) package; Chopped nuts - 1 cup; Butter, melted - 1 cup; Cream cheese, softened - 1 (8 ounce) package; Confectioners' sugar - 1 cup; Frozen whipped topping (such as Cool Whip®), thawed - ¾ cup

Ingredients for - Pumpkin Crunch Cake with Cream Cheese Frosting

1. Pumpkin Puree 1 (29 ounce) can

2. Evaporated milk 1 (12 fluid ounce) can

3. White sugar 1 cup

4. Eggs 3

5. Ground cinnamon 1 teaspoon

6. Yellow cake mix with pudding 1 (15.25 ounce) package

7. Chopped nuts 1 cup

8. Butter, melted 1 cup

9. Cream cheese, softened 1 (8 ounce) package

10. Confectioners' sugar 1 cup

11. Frozen whipped topping (such as Cool Whip®), thawed ¾ cup

How to cook deliciously - Pumpkin Crunch Cake with Cream Cheese Frosting

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Mix cream cheese, confectioners' sugar, and whipped topping together in a bowl. Spread onto cake.