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    Upside-Down Frosted Pumpkin Crunch


    Source of Recipe


    Internet

    List of Ingredients




    1 (29 oz.) can pumpkin
    1 (12 oz.) can evaporated milk
    1 1/4 c. sugar
    1 tsp. cinnamon
    1 tsp. allspice
    3 eggs
    1 box yellow cake mix
    1 c. chopped pecans
    1 c. melted butter

    Combine pumpkin mixture (pumpkin, evaporated milk,
    sugar, cinnamon, allspice and eggs). Pour into a 9 x 13-inch
    pan (greased and bottom lined with wax paper). Sprinkle dry cake mix over pumpkin mixture. Spread nuts evenly over dry cake mix.
    Drizzle melted butter over nuts evenly. Bake at 350° for 50 to 60 minutes. Let cool completely. Loosen around edges with knife. Place serving platter over pan and flip over. Peel off wax paper; spread frosting on top.

    Frosting for Pumpkin Crunch:

    1 c. powdered sugar
    3/4 c. Cool Whip
    1 (8 oz.) cream cheese
    1 tsp. vanilla

    Soften cream cheese. Beat until fluffy. Beat in
    powdered sugar; add vanilla and Cool Whip. Frost when
    Pumpkin Crunch is completely cooled.
    (I just frost the top).

    Recipe
 

 

 

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