PUMPKIN CRUNCH RECIPE HAWAII RECIPES

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PUMPKIN CRUNCH RECIPE | ALLRECIPES



Pumpkin Crunch Recipe | Allrecipes image

Yummy pumpkin dessert. Serve with whipped cream.

Provided by kkitchen

Categories     Fruits and Vegetables    Vegetables    Squash

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 1 9x13-inch cake

Number Of Ingredients 7

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1?½ cups white sugar
3 eggs
1?½ teaspoons ground cinnamon
1 (18.25 ounce) package yellow cake mix
1 cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Stir pumpkin puree, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Pour into the prepared baking pan.
  • Sprinkle cake mix over the pumpkin mixture in the baking pan. Pour melted butter on top.
  • Bake in the preheated oven until golden brown, 1 hour to 10 minutes.

Nutrition Facts : Calories 368.5 calories, CarbohydrateContent 48.8 g, CholesterolContent 72.9 mg, FatContent 18.1 g, FiberContent 1.2 g, ProteinContent 4.6 g, SaturatedFatContent 9.3 g, SodiumContent 396.4 mg, SugarContent 36.1 g

JUJU'S PUMPKIN CRUNCH CAKE | JUST A PINCH RECIPES



JUJU'S PUMPKIN CRUNCH CAKE | Just A Pinch Recipes image

This is my mom's recipe that she had been making for years until I started to help her out in the kitchen and decided that I wanted to take on the task of making it. Now my daughter loves this recipe sooooo much that she has voluntered to make it every year for the pass 7 years and she also makes it for her potluck and Holiday events with her friends and in-laws. It is also a local favorite here in the islands. I think I will go outside the box and get a little daring and change up the cake mix and the frosting. I'll let you gals know. :+) Sorry, I can't find a nice photo online of this cake. I wished that I had started taking food photos long ago. :-( I will provide one as soon as we bake one for the Holidays -Thanksgiving!

Provided by Jo Anne Sugimoto @sugarnspicetedibears

Categories     Cakes

Yield 9

Number Of Ingredients 14

1 can(s) 29 oz. pumpkin
1 can(s) evaporated milk
1 cup(s) granulated sugar
3 - eggs, slightly beaten
1/2 teaspoon(s) cinnamon
1 teaspoon(s) vanilla extract
1 box(es) yellow cake mix
1 cup(s) macadamia nuts, chopped
1 cup(s) butter, melted
CREAM CHEESE FROSTING
1 - 8 oz. pkg cream cheese
1/2 cup(s) powdered sugar
1 teaspoon(s) vanilla extract
3/4 cup(s) cool whip

Steps:

  • Preheat your oven to 350 degrees. Prep 9 x13 pan with waxed paper that also covers up the sides.
  • In a large bowl, mix pumpkin, evaporated milk, sugar, eggs, cinnamon and vanilla extract. Mix till well incorporated.
  • Pour the batter into the waxed paper lined 9 x 13 pan.
  • Sprinkle evenly over the top of the pumpkin batter, the whole box of cake mix (dry). Pat the macadamia nut bits lightly on top of the cake mix. Drizzle melted butter evenly over nuts.
  • Bake for 50 to 60 minutes. Remove from oven. Let cool for a few minutes so that you are able to handle the hot pan and invert onto a serving tray or another 9 x 13 pan and peel off the waxed paper. Cool completely.
  • Beat together the cream cheese, powdered sugar and vanilla extract. Fold in the Cool Whip. Frost the pumpkin cake. Don't forget to refrigerate before serving, it will hold it's shape better when you cut it.

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