Aunt Trina’s Holiday Pumpkin Crunch
By Paula DeenJUMP TO RECIPE
- 1 (15 oz) can canned pumpkin
- 1 (12 oz) can evaporated milk
- 1 1/2 teaspoons divided cinnamon
- 1 cup sugar
- 3 beaten eggs
- 1 box yellow cake mix
- 1 cup chopped pecans
- 2 sticks cut into pieces butter
- 1 (8 oz) package softened cream cheese
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
In a large mixing bowl, whisk together pumpkin, evaporated milk, 1 teaspoon cinnamon and sugar until well combined. Add eggs and mix well.
Pour mixture into a 9×13 baking dish prepared with a non stick spray. Sprinkle cake mix evenly over entire top. Sprinkle nuts evenly over cake mix and top with butter pieces. Bake at 350º for 50-60 minutes. Set aside to cool.
Prepare frosting while cake is cooling. In a large mixing bowl using a hand mixer, whip cream cheese until light. Add in whipping cream and continue to whip until fully combined and thickening. Add powdered sugar and 1/2 teaspoon cinnamon and whip until smooth.
To Serve: 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.