Pumpkin Crunch Cake

Ingredients:
- 1 large (29 oz) can pumpkin - i said pumpkin puree in the video but it’s 100% pumpkin
- 1 (12 oz) can evaporated milk
- 1 cup white sugar
- 3 eggs (i like to use room temp eggs)
- 1/4 tsp cinnamon
- 1 box of yellow cake mix
- 1 package of vanilla pudding mix (shoutout to @keeping.it.relle for this hack! it makes a difference 🤩
- 2 sticks butter, melted
- chopped walnuts (i would start with 1 1/2 cups and add more if desired)
frosting:
- 1/2 cup powdered sugar
- 1 (8 oz) cream cheese
- 1 (8 oz) container of cool whip - i might try to use the 16 oz container next time since i felt the ratio of frosting to pumpkin could’ve been more balanced. if you do use the 16 oz, lmk how it turns out!
steps:
1. preheat oven for 350 degrees
2. line 9x13 pan with parchment paper
3.
4. mix together pumpkin, evaporated milk, sugar, eggs and cinnamon
5. pour pumpkin mixture into pan
6. evenly sprinkle yellow cake mix over pumpkin mixture
7. evenly sprinkle vanilla pudding mix over cake mix
8. add nuts on top and press down a bit so the nuts don’t fall out - this is important!
9. evenly spoon melted butter over nuts
10. bake for 50-60 minutes and check with a toothpick to make sure it comes out clean
11. let cool for a few hours
12. once cool, invert onto a foiled baking pan and peel off waxed paper
13. let cool in fridge for a few hours or overnight
14. combine powdered sugar, cream cheese and cool whip and frost
15. put back in the fridge for a couple of hours
16. cut into pieces and enjoy!