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.

Prep Time:
15 mins
Cook Time:
50 mins
Additional Time:
1 hrs
Total Time:
2 hrs 5 mins
12 servings



  • 1 (29 ounce) can pumpkin puree

  • 1 (12 fluid ounce) can evaporated milk

  • 1 cup white sugar

  • 3 eggs

  • 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

  • ¾ cup frozen whipped topping (such as Cool Whip®), thawed


  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
37g Fat
68g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 622
% Daily Value *
Total Fat 37g 47%
Saturated Fat 18g 92%
Cholesterol 117mg 39%
Sodium 627mg 27%
Total Carbohydrate 68g 25%
Dietary Fiber 3g 11%
Total Sugars 50g
Protein 9g
Vitamin C 4mg 18%
Calcium 180mg 14%
Iron 2mg 13%
Potassium 347mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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