Autumn Pumpkin Crisp Wcreamy Frosting Recipes

PUMPKIN CRUNCH CAKE WITH CREAM CHEESE FROSTING

Pumpkin Crunch Cake with Cream Cheese Frosting image

This tastes a bit like pumpkin cheesecake on a sugar cookie crust, but the ingredients may surprise you (they did me!). This was served at a holiday party and everyone kept going back for more.

Provided by Mimsy

Categories Fruits and Vegetables Vegetables Squash

Time 2h5m

Yield 12

Number Of Ingredients 11

Ingredients

1 (29 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
3 eggs
1 teaspoon ground cinnamon
1 (15.25 ounce) package yellow cake mix with pudding
1 cup chopped nuts
1 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
¾ cup frozen whipped topping (such as Cool Whip®), thawed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl; spread in the prepared baking pan. Pour cake mix on top. Pat chopped nuts into surface. Spoon melted butter evenly over nuts.
Bake in the preheated oven until golden brown, 50 minutes to 1 hour. Allow cake to cool completely, about 1 hour. Turn over onto a baking sheet; remove parchment paper.
Mix cream cheese, confectioners' sugar, and whipped topping together in a bowl. Spread onto cake.

Nutrition Facts : Calories 622.1 calories, Carbohydrate 67.7 g, Cholesterol 116.8 mg, Fat 36.9 g, Fiber 3 g, Protein 9.1 g, SaturatedFat 18.3 g, Sodium 627 mg, Sugar 49.7 g

AUTUMN PUMPKIN CRISP W/CREAMY FROSTING

Autumn Pumpkin Crisp W/Creamy Frosting image

This is a wonderful recipe. It is always fun to bake something special for the holidays and this is a nice treat for Thanksgiving. It is not difficult at all 8)

Provided by OceanIvy

Categories Dessert

Time 1h5m

Yield 1 pumpkin crisp

Number Of Ingredients 11

Ingredients

1 (29 ounce) can pumpkin
1 (12 ounce) can evaporated milk
3 eggs
1 cup chopped nuts
1 cup sugar
1/2 teaspoon cinnamon
1 (18 1/4 ounce) box yellow cake mix
1 cup margarine or 1 cup butter, melted & cooled
8 ounces cream cheese
3/4 cup Cool Whip
1 1/4 cups powdered sugar

Steps:

Heat oven to 350°.
Line bottom, sides of 9 x 13 pan with waxed paper.
Combine pumpkin, milk, sugar, eggs and cinnamon, pour into pan.
Pour dry cake mix over mixture.
Evenly place nuts into mix.
Spoon the melted butter over nuts evenly.
Bake 50-60 minutes.
Invert into tray and peel off waxed paper.
Mix cream cheese, Cool whip and powdered sugar; frost and refrigerate.

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