Pumpkin Crunch Pudding Cake

Name: Pumpkin Crunch Pudding Cake
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 8-10 serving(s)
Ingredients: 1 (19 ounce) can pumpkin; 1 (160 ml) can evaporated milk, the small one; 3 eggs; 2 tablespoons cinnamon; 1 cup sugar; 1 box yellow cake mix with pudding, dry; 1 cup chopped nuts (walnuts or pecans are perfect); 1 cup butter, melted; 125 g Philadelphia Cream Cheese; 500 ml Cool Whip; 1/2 cup shredded coconut

Submitted by Diana Adcock

"This is a great Holiday or Halloween treat!"

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Ready In:: 1hr 5mins
Ingredients:: 11
Serves:: 8-10

ingredients

1 (19 ounce) can pumpkin
1 (160 ml) can evaporated milk, the small one
3 eggs
2 tablespoons cinnamon
1 cup sugar
1 box yellow cake mix with pudding, dry
1 cup chopped nuts (walnuts or pecans are perfect)
1 cup butter, melted
Frosting
125 g Philadelphia Cream Cheese
500 ml Cool Whip
¹⁄₂ cup shredded coconut

directions

Preheat oven to 350 degrees.
Mix together the first 5 ingredients and pour into a 9x13 inch pan lined with wax paper.
Sprinkle cake mix over pumpkin mixture, then nuts on top.
Pour melted butter over cake.
Bake for 55 minutes.
Frosting~~Mix the cream cheese and cool whip together.
Frost the inverted cake (pumpkin on top).
Sprinkle with coconut.

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Reviews

I brought this recipe to our work Thanksgiving lunch. It was tasty, but extremely rich. I am not too crazy about the cream cheese and cool whip topping, it would be better with just cool whip. I didn't invert it, but it was easy enough to serve from the pan.

Kerik