Hawaiian Style Pumpkin Crunch
Offered on the Holo Holo Charter's blog. This is the tour company that took us to the Na Pali coast and snorkeling, where I swam with a sea turtle.
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Ingredients
- 1 can solid-pack pumpkin, 29 oz
- 1 can evaporated milk, 13 oz
- 1 cup sugar
- 3 eggs, slightly beaten
- ¼ tsp cinnamon
- 1 box yellow “super moist” cake mix
- 1 cup walnuts, chopped
- 1 cup butter, melted
Frosting
- 8 oz cream cheese, room temperature
- ½ cup powdered sugar, sifted
- ¾ cup Cool Whip
Instructions
- Mix pumpkin, evaporated milk, sugar, eggs and cinnamon together.
- Pour into 9×13” pan lined with waxed paper.
- Pour 1 box cake mix (dry) over pumpkin mixture and pat nuts on cake mix.
- Spoon melted butter evenly over nuts.
- Bake at 350° degrees for 50-60 minutes. Invert onto tray and peel off waxed paper.
- When slightly cooled, spread frosting on top.
Frosting
- Beat together cream cheese and powdered sugar.
- Fold in cool whip, spread over cake evenly.