Pumpkin Crunch Hawaii Recipe
This Pumpkin Crunch Hawaii Recipe is a popular local treat that features a crunchy layer of cake mix and nuts, a creamy layer of pumpkin custard, and a fluffy layer of whipped cream.
Ingredients
- One 15-ounce can of pumpkin puree
- One 12-ounce can can of evaporated milk
- 4 eggs
- 1 cup Sugar
- 2 teaspoon Pumpkin pie spice
- ½ teaspoon Salt
- 1 box yellow cake mix
- 1 cup Chopped pecans
- 1 cup Unsalted butter (melted)
- one 8-ounce container of whipped topping frozen
Instructions
- Turn the oven on to 350 degrees Fahrenheit.
- To make pumpkin pie, combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin spice, and salt in a large mixing bowl. A runny batter will result from mixing well.
- Put the batter into a greased 9x13 baking dish. Mix the yellow cake mix with the batter and sprinkle it on top. Place a cake mix on top of the batter and gently pat it down.
- Add melted butter to the cake mix layer after you have sprinkled the chopped pecans evenly over it.
- You can bake it for 60-80 minutes, depending on your oven. Make sure the cake stands for at least five minutes before serving. Ice cream or whipped cream can be served on top of each slice.