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.
Ingredients
- 1 can pumpkin puree , 29 ounce
- 1 can evaporated milk , 12 fluid ounce
- 1 cup white sugar
- 3 eggs
- 1 teaspoon ground cinnamon
- 1 package yellow cake mix with pudding , 15.25 ounce
- 1 cup chopped nuts
- 1 cup butter , melted
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
-
2
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.
-
3
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.
-
4
Mix cream cheese, confectioners' sugar, and whipped topping together in a bowl. Spread onto cake.
Nutrition Facts
Per serving
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