pumpkin crunch cake with cream cheese frosting {recipe}

pumpkin crunch cake recipe

Before we get too far past Thanksgiving I wanted to share one of our family’s favorite recipes ~ Pumpkin Crunch Cake.  We have this every year for Thanksgiving. We have also used this recipe for a birthday cake for my daughter, Cara. {Her birthday is TODAY!} I got this recipe from my friend, Hayley several years ago.  Now it has become a yummy family tradition.

pumpkin cake


Pumpkin Crunch Cake

  • 1 large 15 oz. can of pumpkin
  • 1 12 oz.can evaporated milk
  • 1/2 tsp cinnamon
  • 1 cup sugar
  • 3 eggs
  • 1 box of yellow pudding cake mix
  • chopped nuts, optional
  • 2 sticks butter, melted

Mix pumpkin, evaporated milk, cinnamon, sugar & eggs together. Oil a 9×13 inch pan. Then line with wax paper. Oil the paper lightly. Pour pumpkin mix into pan, sprinkle yellow cake mix over pumpkin mixture. Pat chopped nuts over mix. Spoon melted butter over the surface evenly. Bake at 350 degrees for 50-60 minutes or until done. When cooled, turn over on plate & frost. {Cream Cheese Frosting recipe below.}

pumpkin crunch cake

Cream Cheese Frosting

  • 8 oz. cream cheese
  • 3/4 cup COOL WHIP
  • 1 cup powdered sugar

Bring cream cheese to room temperature. Mix cream cheese & COOL WHIP together in a small bowl.  Gradually stir in the powdered sugar. Stir until smooth.

On Monday I’d love to invite you our Holiday Heirloom Recipe Collection and Link Party hosted by several of my favorite bloggers.  They will be sharing their favorite family recipes & there will be a link party for YOU to share some of your favorite family recipes.  Hope to see you there. 🙂

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