Somewhere between a traditional pumpkin pie and a crumb cake lies the Hawaiian holiday favorite – Pumpkin Crunch. Any holiday gathering, team banquet or paʻina during the season wouldn’t be complete without this classic dish. The buttery crust, velvety filling, and chiffon textured topping are a taste of home for anyone who has celebrated the holidays in the islands.
- 1 can of pumpkin puree (15 oz)
- 1 can evaporated milk (12 oz)
- 1 cup sugar
- 3 eggs
- 1 teaspoon cinnamon powder
- 1 box yellow cake mix (15.25 oz)
- 1 box vanilla pudding mix
- 1 cup chopped toasted macadamia nuts
- 1 stick of butter (8 tablespoons)
- One 8 oz. cream cheese
- 3/4 cup cool whip
- 1/2 cup powdered sugar
- Line a 9 x 12 pan with parchment paper.
- Heat oven to 350 degrees.
- Combine pumpkin, milk, eggs, cinnamon, and sugar and pour over parchment.
- Combine pudding and cake mix. Pour 1/2 cake mixture over pumpkin.
- Sprinkle mac nuts on cake mix.
- Top with remaining cake mix and pudding combination.
- Melt butter and spoon over the top evenly.
- Bake 350-degrees for 50 to 60 minutes.
- When cool, loosen from side of pan – using a butter knife if necessary. Invert pan onto a tray as the crust is the top.
- Combine cream cheese, whipped topping and powdered sugar to make frosting. Frost the crunch cake and sprinkle with chopped, toasted mac nuts.
- Cut into squares and serve.