Pumpkin Crunch Cake (Served With A Whipped Cream-Cream Cheese Topping)
Recipe: #20982
September 17, 2015
Categories: Desserts, Cakes, Pumpkin Christmas, Thanksgiving, Oven Bake, Vegetarian, Cake Mix, more
"This is amazingly delicious, the ultimate Fall season dessert!"
Original is 12 servings
Ingredients
- FOR THE CAKE
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- FOR THE WHIPPED CREAM FROSTING
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Nutritional
- Serving Size: 1 (180.9 g)
- Calories 657.9
- Total Fat - 36.7 g
- Saturated Fat - 17.8 g
- Cholesterol - 130.4 mg
- Sodium - 513.6 mg
- Total Carbohydrate - 78.4 g
- Dietary Fiber - 1.7 g
- Sugars - 39.9 g
- Protein - 7.1 g
- Calcium - 148.8 mg
- Iron - 1.2 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees. Grease a 9x13 inch pan.
FOR THE CAKE
Step 2
Combine pumpkin, evaporated milk, eggs, sugar and cinnamon. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans and drizzle melted butter over pecans. Bake for 40-45 minutes or until golden brown.
Step 3
Cool & Serve. Top with whipped topping.
FOR THE WHIPPED FROSTING
Step 4
Prepare frosting while cake is cooling. In a large mixing bowl using a hand mixer, whip cream cheese until light.
Step 5
Add in whipping cream and continue to whip until fully combined and thickening. Add powdered sugar and cinnamon and whip until smooth.
TO SERVE
Step 6
Scoop out a slice of the pumpkin crunch and top with a dollop of the cream cheese frosting, or frost the entire pumpkin crunch with the frosting.
Tips
No special items needed.
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