Pumpkin Crunch Cake with Cream Cheese Frosting
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Ingredients2 h 5 m servings 622 cals
Original recipe yields 12 servings
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
- 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.
- 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.
- Mix cream cheese, confectioners' sugar, and whipped topping together in a bowl. Spread onto cake.
Per Serving: 622 calories; 36.9 g fat; 67.7 g carbohydrates; 9.1 g protein; 117 mg cholesterol; 627 mg sodium. Full nutrition
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