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Wednesday, November 25, 2009

Pumpkin Crunch

Mmmm... Think I'm gonna try this Paula Deen delight.

1 (15 oz.) can fresh pumpkin
1 (12 oz.) can evaporated milk
1 teaspoon cinnamon
1 c. sugar
3 eggs, beaten
1 box yellow cake mix
1 cup chopped pecans
2 sticks butter, cut into pieces

1 (8 oz.) pkg. softened cream cheese
1 cup Heavy Whipping Cream
1/2 cup powdered sugar
1/2 teaspoon cinnamon

In a large mixing bowl, whisk together pumpkin, evaporated milk, cinnamon and sugar until well combined. Add eggs and mix well.
Pour mixture into a 9X13 baking dish prepared with a non stick spray. Sprinkle cake mix evenly over entire top. Sprinkle nuts evenly over cake mix and top with butter pieces. Bake at 350ยบ F for 50-60 minutes. Set aside to cool.
Prepare frosting while cake is cooling. In a large mixing bowl using a hand mixer, whip cream cheese until light. Add in whipping cream and continue to whip until fully combined and thickening. Add powdered sugar and cinnamon and whip until smooth.
To Serve: Scoop out a slice of the pumpkin crunch and top with a dollop of the cream cheese frosting, or frost the entire pumpkin crunch with the frosting.
Recipe courtesy Paula Deen
Servings: 8Prep Time: 10 minCook Time: 1 hourDifficulty: Easy

3 Notes to the Queen Bee:

Matt and Kristine said...

YUM! Check out my friend Melany's blog for her Pumpkin Cookie recipe she posted around Halloween. You will love it and sooooo easy! Happy Thanksgiving!

Renee said...

Wouldn't be a Paula Deen recipe without a ridiculous amount of butter! Bet it tastes great, though!

Tiny bakery said...

look so crunchy!!!!