Pumpkin Crunch Delite
Created by dienia b on November 6, 2015
- Servings: 12
- Prep Time: 30m
- Cook Time: 60m
- Recipe #21666
Ingredients
- 1 can (29 ounce) pumpkin pie filling
- 1 can (12 ounce) evaporated milk
- 3 large eggs (beaten)
- 1 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoons nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 package (18.5 ounce) yellow cake mix
- 1/2 cup walnuts, chopped
- 1/2 cup chopped macadamia nuts
- 1 cup melted butter
- 4 cups frozen whipped topping (Cool Whip whipped topping)
How to Make
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Step 1: Preheat oven to 350 degrees; lightly grease a 9x13-inch baking pan, then coat with Pam cooking spray.
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Step 2: In a mixing bowl, combine pumpkin, milk and eggs; blending well. Stir in sugar and spices.
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Step 3: Pour into prepared pan. Sprinkle cake mix over pumpkin mixture, then top with nuts; pressing down onto mixture. Drizzle with melted butter,
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Step 4: Bake for 50-60 minutes.
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Step 5: Allow to sit 10-15 minutes.
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Step 6: Lightly grease a 9x13-inch baking pan. Carefully invert baked Pumpkin Crunch into new pan.
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Step 7: Top with whipped topping. Serves 12-14.
Nutritional Facts
- Serving Size: 1 (230.9 g)
- Calories 729.2
- Total Fat - 37.7 g
- Saturated Fat - 16.8 g
- Cholesterol - 114.2 mg
- Sodium - 728.2 mg
- Total Carbohydrate - 90.7 g
- Dietary Fiber - 2.8 g
- Sugars - 41.4 g
- Protein - 9.5 g
- Calcium - 188.2 mg
- Iron - 1.8 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.3 mg