Pumpkin Crunch Pudding Cake

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 1 (19 ounce) can pumpkin
• 1 (160 ml) can evaporated milk, the small one
• 3 eggs
• 2 tablespoons cinnamon
• 1 cup sugar
• 1 box yellow cake mix with pudding, dry
• 1 cup chopped nuts (walnuts or pecans are perfect)
• 1 cup butter, melted
• 125 g philadelphia cream cheese
• 500 ml cool whip
• 1/2 cup shredded coconut

Recipe

• 1 preheat oven to 350 degrees.
• 2 mix together the first 5 ingredients and pour into a 9x13 inch pan lined with wax paper.
• 3 sprinkle cake mix over pumpkin mixture, then nuts on top.
• 4 pour melted butter over cake.
• 5 bake for 55 minutes.
• 6 frosting~~mix the cream cheese and cool whip together.
• 7 frost the inverted cake (pumpkin on top).
• 8 sprinkle with coconut.