Pumpkin Nut Crunch

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 24
• pumpkin, crunch
• 1 (29 ounce) can pumpkin
• 1 cup granulated sugar
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 (12 ounce) can evaporated milk
• 2 large eggs
• 1 (18 ounce) box yellow cake mix
• 1 -1 1/2 cup chopped nuts
• 1 cup unsalted butter, melted
• cream cheese frosting
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup powdered sugar, sifted
• 1 cup cool whip, thawed

Recipe

• 1 preheat oven to 350 degrees.
• 2 line a 13x9x2" pan with parchment paper. butter parchment paper.
• 3 in a large bowl, combine pumpkin, granulated sugar, cinnamon, nutmeg, allspice, evaporated milk, and eggs.
• 4 sprinkle half of the dry cake mix over batter. spread evenly and slightly pat down.
• 5 sprinkle chopped nuts evenly over cake mix.
• 6 sprinkle remaining half of dry cake mix over the nuts. spread evenly and slightly pat down.
• 7 spoon melted butter evenly over cake mix.
• 8 bake for 50-55 minutes. when slightly cooled, invert onto serving platter and peel off parchment paper.
• 9 to make the frosting, beat cream cheese and powdered sugar in a medium bowl until smooth. stir in cool whip (it's okay to deflate it, if you don't mix it in really good, it just looks funny and uneven).
• 10 spread over pumpkin nut crunch.