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Pumpkin Crunch Cake with Cream Cheese Frosting


"This tastes a bit like pumpkin cheesecake on a sugar cookie crust, but the ingredients may surprise you (they did me!). This was served at a holiday party and everyone kept going back for more."
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2 h 5 m servings 622 cals
Original recipe yields 12 servings

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
  2. 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. 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. Mix cream cheese, confectioners' sugar, and whipped topping together in a bowl. Spread onto cake.

Nutrition Facts

Per Serving: 622 calories; 36.9 g fat; 67.7 g carbohydrates; 9.1 g protein; 117 mg cholesterol; 627 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I had a recipe very similar to this one (lost it when moving)and this is the closest recipe that I could find. This is an amazing dessert! I just have a question.....Can I substitute the can of...