Zutaten für Pumpkin Crunch Pudding Cake
- Pumpkin
- Evaporated Milk
- 2 large eggs
- Cinnamon
- 1 cup granulated sugar
- Yellow Cake Mix With Pudding
- 1/2 cup chopped pecans or walnuts
- 1/2 cup (1 stick) unsalted butter
- Philadelphia Cream Cheese
- 8 ounces Cool Whip
- Sweetened shredded coconut (amount to taste)
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Zubereitung von Pumpkin Crunch Pudding Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, 2 large eggs, 1 cup granulated sugar, 1 teaspoon ground cinnamon, and 1 teaspoon ground ginger.
- Pour the pumpkin mixture into the prepared pan.
- In a separate bowl, combine 1 box (15.25 ounce) yellow cake mix, 1/2 cup chopped pecans or walnuts, and 1/2 cup brown sugar.
- Sprinkle the cake mix mixture evenly over the pumpkin mixture.
- Melt 1/2 cup (1 stick) unsalted butter and drizzle it evenly over the cake mix topping.
- Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the frosting: Beat together 8 ounces cream cheese (softened), 8 ounces Cool Whip, and 1 teaspoon vanilla extract until smooth and creamy.
- Once the cake is completely cool, carefully invert it onto a serving plate.
- Frost the inverted cake with the cream cheese frosting.
- Sprinkle generously with sweetened shredded coconut.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
126g
Fat
139g
Carbs
14g
