Pumpkin Crunch - Aunt Trina's - Paul Deen

By á-6125

Ingredients

• Bars:
• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 15-ounce can pumpkin
• 2 cups sifted all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• Icing:
• 8-ounce package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 cups sifted confectioners’ sugar
• 1 teaspoon vanilla extract

Details

Servings 24
Preparation time 10mins
Cooking time 70mins

Preparation

Step 1

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 350º 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.