Ok, ok, anyway... If you like pumpkin you'll love pumpkin crunch. It is a little time consuming but well worth the effort! You can even make two at a time to make it worth while. I don't know where we got this recipe from, we've been making it for as long as I can remember. Get excited, because here it is:
1 29oz can pumpkin
1 can evaporated milk
1 cup sugar
1/4 tsp. cinnamon
1 box yellow cake mix
2 sticks of butter
- Preheat oven to 350F. Line a 9x13 pan with parchment paper.
- Combine pumpkin, evaporated milk, sugar, cinnamon and eggs into a medium bowl and mix well. Pour into the pan on top of the parchment paper. Cut away excess paper.
- Evenly sprinkle cake mix over the top of the pumpkin mix. Very gently press down on the cake mix with your hand to level it and pack it. Melt the butter and slowly pour over the cake mix, making sure to cover as much as possible. If there are any large uncovered spots, use a fork or spoon to move the butter around.
- Bake for 50-55 minutes until golden brown. When it's done baking, pull it out of the oven and allow it to cool at room temperature for 15 minutes.
- Take a cookie sheet and place it on top of the 9x13 pan. Hold the pan and cookie sheet together and flip so the pumpkin crunch is now on the cookie sheet with the cake mix/butter crust on the bottom. (*Do not try to flip the pan onto the cookie sheet while the cookie sheet is on the counter, it will splatter everywhere and be ruined!) Remove parchment paper and store in the fridge until completely cooled.
8oz cream cheese
1/2 cup powdered sugar
1/2 tub whipped cream
1 tsp. vanilla
cinnamon sugar to sprinkle
- Cream together cream cheese, vanilla and powdered sugar. Gently fold in whipped cream.
- Frost the top of the pumpkin crunch. Sprinkle cinnamon sugar on top.