Pumpkin Crunch Cake We’ve had lots of pumpkin goodness around the blog lately. It’s that time of year. Today we welcome Ginger from GingerSnapCrafts with a delicious Pumpkin Crunch Cake. Be sure and check out Ginger’s fun blog where she shares not only recipes but lots of fun craft ideas too. Hello! Hello! It’s Ginger from GingerSnapCrafts.com, & I am so excited to be here today! This is my very first time participating in Bake, Craft, Sew & Decorate. I’m usually over on my blog sharing an easy craft, my latest DIY project or a yummy recipe like this Pumpkin Crunch Cake! We have this cake every year near Thanksgiving. We usually use this recipe for a birthday cake for my daughter, Cara. Her birthday is November 29th. She’s our Thanksgiving baby! This year it falls on the weekend after Thanksgiving. I got this amazing recipe from my friend, Hayley several years ago when we lived down in Texas. Now it has become a yummy family tradition. As soon as November rolls around my kiddos start asking for it! ha! It has the perfect blend of crunchiness, nuttiness, sweetness & of course, pumpkin! Ingredients: 1 large 15 oz. can of pumpkin 1 12 oz.can evaporated milk 1/2 tsp cinnamon 1 cup sugar 3 eggs 1 box of yellow pudding cake mix 1 package chopped nuts 2 sticks butter, melted Mix pumpkin, evaporated milk, cinnamon, sugar & eggs together. Oil a 9×13 inch pan with a non-stick cooking spray. Then line the pan with wax paper. Spray the paper lightly with the cooling spray. Pour pumpkin mix into pan, sprinkle yellow cake mix over pumpkin mixture. Pat chopped nuts over mix. I used chopped walnuts. Spoon melted butter evenly over the surface. Bake at 350° for 50-60 minutes or until done & slightly golden brown. I hope you try this Pumpkin Crunch Cake recipe! I’m sure it will become one of your family’s favorite, too! Pumpkin Crunch Cake Print Prep time 15 mins Cook time 60 mins Total time 1 hour 15 mins Author: LeighAnne Wilkes Recipe type: Cake Serves: 15 servings Ingredients 1 large 15 oz. can of pumpkin 1 12 oz.can evaporated milk ½ tsp cinnamon 1 cup sugar 3 eggs 1 box of yellow pudding cake mix 1 package chopped nuts 2 sticks butter, melted Cream Cheese Frosting 8 oz. cream cheese ¾ cup Cool Whip 1 cup powdered sugar Instructions Mix pumpkin, evaporated milk, cinnamon, sugar & eggs together Oil a 9×13 inch pan with a non-stick cooking spray. Then line the pan with wax paper. Spray the paper lightly with the cooling spray. Pour pumpkin mix into pan, sprinkle yellow cake mix over pumpkin mixture. Pat chopped nuts over mix. I used chopped walnuts. Spoon melted butter evenly over the surface. Bake at 350° for 50-60 minutes or until done & slightly golden brown. When cooled, turn over on plate & frost. This is the cream cheese frosting recipe I use every single time. Yum! Cream Cheese Frosting Bring cream cheese to room temperature. Mix cream cheese & Cool Whip together in a small bowl. Gradually stir in the powdered sugar. Stir until smooth. Frost the cake, cut into pieces & then serve. This cake is best served at room temperature. Store leftovers (if you have any!) covered in the refrigerator. 3.5.3208 Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Pumpkin Crunch Cake. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.