Hawaiian Pumpkin Crunch Cake Recipes

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PUMPKIN CRUNCH CAKE



Pumpkin Crunch Cake image

This doctored cake mix recipe is a classic fall treat, easy to make and irresistible!

Provided by Sue Moran

Categories     Dessert

Number Of Ingredients 18

16 ounce can of pumpkin puree (not pie mix)
12 ounce can of evaporated milk
3 large eggs
1 1/4 cups granulated sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp allspice
1/4 tsp ground cloves
1/4 tsp fresh grated nutmeg
1 15 ounce yellow cake mix (I like Duncan Hines)
1/2 cup chopped walnuts
1/2 cup chopped pecans
1 cup butter, melted
sparkling sugar for garnish, optional
1 cup heavy cream
3 Tbsp maple syrup
1/4 tsp fresh grated nutmeg

Steps:

  • Preheat the oven to 350F Lightly spray a 9x13 pan with cooking spray.
  • Whisk the first 10 ingredients together (pumpkin through nutmeg) until smooth and pour into your pan.
  • Sprinkle the dry cake mix evenly over the pumpkin in the pan.
  • Sprinkle the chopped nuts evenly over the cake mix.
  • Drizzle the melted butter evenly over the surface of the pan.
  • Bake the cake for about 50-55 minutes, or until golden and just starting to pull away from the edges of the pan. Let cool on a rack before slicing if you want neater slices, but I love it warm out of the oven. Sprinkle with sparkling sugar if you like.
  • Whip the cream with the maple syrup and nutmeg, and serve with the cake.

JUJU'S PUMPKIN CRUNCH CAKE



JUJU'S PUMPKIN CRUNCH CAKE image

This is my mom's recipe that she had been making for years until I started to help her out in the kitchen and decided that I wanted to take on the task of making it. Now my daughter loves this recipe sooooo much that she has voluntered to make it every year for the pass 7 years and she also makes it for her potluck and Holiday...

Provided by Jo Anne Sugimoto

Categories     Cakes

Number Of Ingredients 14

1 can(s) 29 oz. pumpkin
1 can(s) evaporated milk
1 c granulated sugar
3 eggs, slightly beaten
1/2 tsp cinnamon
1 tsp vanilla extract
1 box yellow cake mix
1 c macadamia nuts, chopped
1 c butter, melted
CREAM CHEESE FROSTING
1 8 oz. pkg cream cheese
1/2 c powdered sugar
1 tsp vanilla extract
3/4 c cool whip

Steps:

  • 1. Preheat your oven to 350 degrees. Prep 9 x13 pan with waxed paper that also covers up the sides.
  • 2. In a large bowl, mix pumpkin, evaporated milk, sugar, eggs, cinnamon and vanilla extract. Mix till well incorporated.
  • 3. Pour the batter into the waxed paper lined 9 x 13 pan.
  • 4. Sprinkle evenly over the top of the pumpkin batter, the whole box of cake mix (dry). Pat the macadamia nut bits lightly on top of the cake mix. Drizzle melted butter evenly over nuts.
  • 5. Bake for 50 to 60 minutes. Remove from oven. Let cool for a few minutes so that you are able to handle the hot pan and invert onto a serving tray or another 9 x 13 pan and peel off the waxed paper. Cool completely.
  • 6. Beat together the cream cheese, powdered sugar and vanilla extract. Fold in the Cool Whip. Frost the pumpkin cake. Don't forget to refrigerate before serving, it will hold it's shape better when you cut it.

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