pumpkin crunch cake
1 (1 pound 13 ounce) can pumpkin
3 eggs, beaten
1 can evaporated milk
3/4 cup sugar
1 teaspoon cinnamon
1 box yellow cake mix
1 cup walnuts, chopped
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softed
1/2 cup powdered sugar
3/4 cup cool whip
preheat oven to 350 degrees. Line a 9″ x 13″ pan (i used a bunt cake pan) with waxed paper. in a large bowl, mix pumpkin, eggs, milk, sugar and cinnamon until well blended. pour into pan over waxed paper. sprinkle box of cake mix over top. pat walnuts over cake, then spoon melted butter over all. bake 50 to 60 minutes; cool.
combine cream cheese with powdered sugar and beat until smooth. fold in cool whip.
after cake has cooled (make sure you wait for it to cool…don’t be impatient like me), turn out onto serving dish and remove waxed paper. frost with cream cheese frosting and refrigerate. serve chilled.
it’s so fabulous. it tastes like a cross between pumpkin pie and dump cake. enjoy.