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

Pumpkin Crunch Cake with Cream Cheese Frosting

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.