PUMPKIN CRUNCH PUDDING CAKE

Pumpkin Crunch Pudding Cake image

Make and share this Pumpkin Crunch Pudding Cake recipe from Food.com.

Provided by Diana Adcock

Categories Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 (19 ounce) can pumpkin
1 (160 ml) can evaporated milk, the small one
3 eggs
2 tablespoons cinnamon
1 cup sugar
1 box yellow cake mix with pudding, dry
1 cup chopped nuts (walnuts or pecans are perfect)
1 cup butter, melted
125 g Philadelphia Cream Cheese
500 ml Cool Whip
1/2 cup shredded coconut

Steps:

Preheat oven to 350 degrees.
Mix together the first 5 ingredients and pour into a 9x13 inch pan lined with wax paper.
Sprinkle cake mix over pumpkin mixture, then nuts on top.
Pour melted butter over cake.
Bake for 55 minutes.
Frosting~~Mix the cream cheese and cool whip together.
Frost the inverted cake (pumpkin on top).
Sprinkle with coconut.

Nutrition Facts : Calories 629.2, Fat 49, SaturatedFat 27.9, Cholesterol 163.7, Sodium 380.9, Carbohydrate 43.4, Fiber 3.7, Sugar 31.6, Protein 9.5

*** Explore more Pumpkin Crunch Pudding Cake Recipes »

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