Pumpkin Crunch Cake with Cream Cheese Frosting

This tastes a bit like pumpkin cheesecake on a sugar cookie crust, but the ingredients may surprise you (they did me!). This was served at a holiday party and everyone kept going back for more.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 622 Calories

Ingredients

• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 3 eggs
• 1 cup confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• 1 cup butter, melted
• 1 (12 fluid ounce) can evaporated milk
• 1 (29 ounce) can pumpkin puree
• 1 cup chopped nuts
• 1 (15.25 ounce) package yellow cake mix with pudding
• ¾ cup frozen whipped topping (such as Cool Whip®), thawed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Mix cream cheese, confectioners' sugar, and whipped topping together in a bowl. Spread onto cake.