Pumpkin Crunch

After a very long work day, I decided to bake pumpkin crunch because I needed something to take to work, and it's pretty easy. It's just time consuming. Everyone's been asking if this recipe is from Pinterest, but I've actually had this recipe for years. My mom sent to me when I first started cooking, and I like to make this every once in awhile. The butter and yellow cake mix is quite delicious.

 

Pumpkin Crunch

Prepare 9"x13" pan by lightly greasing then line with wax paper. Preheat oven to 350.

Pumpkin Mixture

3 large eggs, beaten

1 large can evaporated milk

1 lb. can of pumpkin

1 C sugar

1 t cinnamon

1/4 to 1/2 t ground ginger

1/4 t nutmeg

Combine all pumpkin mixture ingredients in a large bowl. Mix well and pour into prepared pan.

Crunch

1 box cake mix (yellow, white or lemon) *I use yellow*

1 C nuts (almond, walnut, pecan or macadamia)

2 blocks butter, melted

Gently spoon dry cake mix onto pumpkin mixture. Sprinkle nuts evenly. Spoon on melted butter. *You want the melted butter everywhere*

Bake for 50 minutes. When done, put on rack to cool for two hours, turn upside down onto serving tray.

*I like it and serve it like this, but you can also add a cream cheese topping, which is below.*

Topping

1 8-oz. carton cream cheese, softened

3/4 C powdered sugar

1 small container cool whip

Mix softened cream cheese with powdered sugar and cool whip until blended.