Although it has a sugar cookie crust and a flavor similar to pumpkin cheesecake, the ingredients may surprise you (they did me!). At a holiday gathering, this was served, and everyone kept coming back for more.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 5 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (29 ounce) can pumpkin puree
- 1 (12 fluid ounce) can evaporated milk
- 1 cup white sugar
- 3 eggs
- 1 teaspoon ground cinnamon
- 1 (15.25 ounce) package yellow cake mix with pudding
- 1 cup chopped nuts
- 1 cup butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1 cup confectioners’ sugar
- ¾ cup frozen whipped topping (such as Cool Whip®), thawed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a 9×13-inch baking pan with parchment paper.
- Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl; spread in the prepared baking pan. Pour cake mix on top. Pat chopped nuts into surface. Spoon melted butter evenly over nuts.
- Bake in the preheated oven until golden brown, 50 minutes to 1 hour. Allow cake to cool completely, about 1 hour. Turn over onto a baking sheet; remove parchment paper.
- Mix cream cheese, confectioners’ sugar, and whipped topping together in a bowl. Spread onto cake.
Nutrition Facts
| Calories | 622 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 18 g |
| Sodium | 627 mg |
| Sugars | 50 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
I changed the frosting. I despise whipped cream.
This recipe is excellent. Most Pumpkin Crunch recipes use a small can of pumpkin which I feel isn’t enough to get the texture I like. I also feel that inverting this cake is a very necessary step so you have the cheesecake-like texture and have the crunch on the bottom. It’s also much easier to eat that way. I add a small amount of vanilla flavoring and a pinch of salt as well since I like the depth of flavor they add but the recipe is great as written, I have made it both ways. Thanks so much!
I hate to be the odd one here as far as the reviews but I did not think this was anything special. I chose to serve it with the pumpkin on the bottom and topped it with a scoop of the frosting. which by the way, I did not care for. I liked the dry cake and walnut ‘crunch’ but the pumpkin part lacked in flavor.
This is sinfully delicious. The frosting really topped it off perfectly.
This turned out wonderfully. I made a vegan version by subbing evaporated coconut milk for the evaporated milk (doesn’t add a coconut taste), 3/8 cup corn starch for the eggs, soy-free earth balance for the butter, tofutti cream cheese for the cream cheese, and So Delicious CocoWhip for the whipped topping. It was delicious and all the omnivores devoured it. The crunchy bottom is so yummy and the frosting puts it over the top….it’s like pumpkin pie 2.0.
Yes
I had a recipe very similar to this one (lost it when moving)and this is the closest recipe that I could find. This is an amazing dessert! I just have a question…..Can I substitute the can of Pumpkin Puree with a can of 100% Pure pumpkin? It’s hard to find the puree where I live. Help! Thank you!