Easy Pumpkin Crunch Cake

Easy Pumpkin Mac-Nut Crunch Cake

Such a simple dessert recipe and using parchment paper makes for easy clean up. Thanks to Juju for this yummy recipe.

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Easy Pumpkin Crunch Cake
Cuisine: Local Style
  • Pumpkin Cake
  • 1 (29 ounce) can pumpkin
  • 1 can evaporated milk
  • 1 cup granulated sugar
  • 3 eggs, slightly beaten
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 box yellow cake mix
  • 1 cup macadamia nuts, chopped
  • 1 cup butter, melted
  • Topping #1
  • Cool whip
  • Topping #2 (cream cheese)
  • 1 package (8 ounce) cream cheese
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¾ cup cool whip
  1. Preheat oven 350 degrees. Line 9 x 13 baking pan with parchment paper. Parchment paper should come up the sides of baking pan, so filling doesn't seep under.
  2. Combine pumpkin, milk, sugar, eggs, cinnamon and vanilla extract, in mixing bowl. Stir until incorporated. Pour into pan.
  3. Sprinkle cake mix evenly over mixture, then top with macadamia nuts. Pour butter over nuts and mix.
  4. Bake 50 to 60 minutes until top is browned. Let cool for 15 minutes then invert onto a serving platter. Carefully peel off parchment paper from cake. Cool completely before adding topping.
  5. Cool Whip or Cream Cheese Topping
    Spread a layer of cool whip over cooled cake or try this cream cheese frosting. In a mixing bowl, beat together cream cheese, powdered sugar and vanilla. Then gently fold in cool whip. Spread over cooled cake.
  6. Refrigerate for several hours so pumpkin mixture sets.

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