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Pumpkin Crunch Cake with Cream Cheese Frosting
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
125 minutes
Delicious autumn pumpkin cake with crunchy nuts, perfect for any fall gathering.
Ingredients:
  • 1 (29 ounce) can pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 1 teaspoon ground cinnamon
  • 1 (15.25 ounce) package yellow cake mix with pudding
  • 1 cup chopped nuts
  • 1 cup butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners' sugar
  • 0.75 cup frozen whipped topping (such as Cool Whip®), thawed
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously line a 9x13-inch baking pan with parchment paper.
  • In a bowl, combine pumpkin, evaporated milk, sugar, eggs, and cinnamon. Spread this mixture in the prepared baking pan. Sprinkle cake mix over the top, pat chopped nuts onto the surface, and drizzle melted butter evenly over the nuts.
  • Bake in a preheated oven until golden brown, for 50 minutes to 1 hour. Let the cake cool completely for about 1 hour. Invert onto a baking sheet and peel off the parchment paper.
  • Combine cream cheese, confectioners' sugar, and whipped topping in a bowl until smooth. Spread the mixture evenly onto the cake.

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