Jackie Paddock

Jackie Paddock is a baker extraordinaire! Her creations always have a special flair to them.

. - Aloha, Audrey

Pumpkin Crunch

Bottom Layer:
One 16 oz. canned pumpkin
One 13 oz. can evaporated milk
1 cup sugar
3 eggs slightly beaten
2 tsp. cinnamon
1 tsp. nutmeg
½ tsp. cloves
½ tsp. ginger
¾ tsp. salt

Top layer:
1 box yellow cake mix
1½ cup chopped walnuts
1 cup butter, melted

Frosting:
One 3 oz. pkg. cream cheese
1 large tub coolwhip
½ cup powdered sugar

Two 9 “X 13” baking pans
Preheat oven to 350 degrees

Line a 9” X 13” pan with wax paper. Mix “bottom layer” ingredients together.
Pour into pan. Pour one box cake mix (dry) over pumpkin mixture and sprinkle nuts over cake mix.
Drizzle butter over nuts evenly.
Bake for 50 to 60 minutes. Cool for 2 hours and invert into another 9” X 13” pan and peel off wax paper.
Pat down evenly around the sides. Cool for 2 hours.
Spread frosting over top and refrigerate. Cut into squares.

ENJOY!