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.


Pumpkin Layer:

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


  1. Line a 9 x 12 pan with parchment paper.
  2. Heat oven to 350 degrees.
  3. Combine pumpkin, milk, eggs, cinnamon, and sugar and pour over parchment.
  4. Combine pudding and cake mix. Pour 1/2 cake mixture over pumpkin.
  5. Sprinkle mac nuts on cake mix.
  6. Top with remaining cake mix and pudding combination.
  7. Melt butter and spoon over the top evenly.
  8. Bake 350-degrees for 50 to 60 minutes.
  9. When cool, loosen from side of pan – using a butter knife if necessary. Invert pan onto a tray as the crust is the top.
  10. Combine cream cheese, whipped topping and powdered sugar to make frosting. Frost the crunch cake and sprinkle with chopped, toasted mac nuts.
  11. Cut into squares and serve.