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Pumpkin Crunch: Submitted by: Elaine Fukui | Date Added: 24 Nov 2021
Listed in: Desserts / Pies

1 large can solid packed pumpkin
1 large can evaporated milk
1 cup sugar
3 eggs
1 tsp cinnamon

1 box Yellow cake mix
1 cup walnuts, chopped
2 blocks butter

1 pkg (8 oz) cream cheese
1 container (8 oz) Cool Whip
1 cup powdered sugar

Recommended Instructions

Mix first 5 ingredients till incorporated. Pour into 9x13x2 inch baking pan, lined with waxed or parchment paper.

Sprinkle dry cake mix over the pumpkin mixture. Sprinkle chopped nuts over dry cake mix. Pat it down gently, then drizzle melted butter or margarine evenly over the nuts.

Bake in 350 degree oven for 50-60 minutes.

Take out of oven and let cool for 10 minutes then turn upside down on a cookie sheet so the topping will be the crust.

Cool cake before spreading cream cheese frosting.

Optional: sprinkle little finely chopped nuts over frosted cake.

Beatr cream cheese till creamy then slowly add th3e powdered sugar. Once it is incorporated, fold in the cool whip.

Refrigerate cake until you serve.

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