Pumpkin Crunch Pudding Cake Recipe

Name: Pumpkin Crunch Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Frosting; 125 g Philadelphia Cream Cheese; 500 ml Cool Whip; 1/2 cup shredded coconut

Servings: persons

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
Frosting
125 g Philadelphia Cream Cheese
500 ml Cool Whip
1/2 cup shredded coconut

1
Preheat oven to 350 degrees.
2
Mix together the first 5 ingredients and pour into a 9x13 inch pan lined with wax paper.
3
Sprinkle cake mix over pumpkin mixture, then nuts on top.
4
Pour melted butter over cake.
5
Bake for 55 minutes.
6
Frosting~~Mix the cream cheese and cool whip together.
7
Frost the inverted cake (pumpkin on top).
8
Sprinkle with coconut.

848

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (19 ounce) can pumpkin, 1 (160 ml) can evaporated milk, the small one, 3 eggs, 2 tablespoons cinnamon, and more.

Yes, Pumpkin Crunch Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Crunch Pudding Cake

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