Upside-down Frosted Pumpkin Crunch
Originally posted on TOH - september_morn
Pumpkin Filling and Crunch:
1 (29 ounce) can pumpkin
1 (12 ounce) can evaporated milk
1 1/4 cup sugar
1 teaspoon cinnamon
1 teaspoon allspice
1(2-layer size)yellow cake mix
1 cup chopped pecans
1 cup melted butter
1 (8 ounce) cream cheese, softened
1 cup powdered sugar
3/4 cup Cool Whip
1 teaspoon vanilla
Preheat oven to 350º F.
Grease a 9 x 13-inch pan.
Line with wax paper; set aside.
To make Filling:
Combine pumpkin mixture (pumpkin, evaporated milk, sugar, cinnamon, allspice and eggs).
Pour into prepared pan.
To make Crunch:
Sprinkle dry cake mix over pumpkin mixture.
Spread nuts evenly over dry cake.
Drizzle melted butter over nuts evenly.
Bake at 350° F. for 50 to 60 minutes.
*Let cool completely*.
Loosen around edges with knife.
Place serving tray over top of dessert and flip over.
Peel off wax paper.
To make Frosting:
Beat softened cream cheese until fluffy.
Beat in powdered sugar; add vanilla and Cool Whip.
Frost when Pumpkin Crunch is completely cooled.
(I just frosted the top).
Posted by LuAnn.