Cranberry Pumpkin Crunch Dessert
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A smooth and creamy pumpkin custard sprinkled with fresh cranberries. Yellow cake mix and chopped pecans create a crunchy top layer.
Ingredients
Pumpkin Custard Ingredients
  • 1 15oz can Pumpkin
  • 1 12oz can Evaporated Milk
  • 3 large Eggs
  • ¾ - 1 cup Dark Brown Sugar
  • 2 tsp Cinnamon
  • ½ tsp Salt
  • 1 cup Fresh Cranberries, rinsed and patted dry
  • 1 pkg Classic Yellow Cake Mix
  • 2 cups Pecans, coarsely chopped
  • 1 cup Sweet Cream Butter, melted
Cream Cheese Whipped Topping Ingredients
  • 4 oz Cream Cheese, at room temp
  • 1¼ cup Heavy Whipping Cream, chilled
  • ¼ cup Granulated Sugar
  • 1 tsp Vanilla Extract
Instructions
Custard
  1. Preheat oven to 350 degrees.
  2. Spray 9" x 13" baking pan with Baking PAM Cooking Spray.
  3. In large bowl, combine pumpkin, milk, eggs, sugar, cinnamon and salt. Mix with wire whisk until well combined.
  4. Pour mixture into prepared baking dish.
  5. Scatter fresh cranberries evenly over custard.
  6. Sprinkle yellow cake mix over top custard and cranberries.
  7. Spread chopped nuts evenly over all.
  8. Carefully drizzle melted butter evenly over top nuts.
  9. Place on center rack in preheated oven.
  10. bake 50 - 55 minutes until top is golden brown and custard is set.
  11. Cool on wire rack.
  12. Serve warm or chilled, topped with whipped cream.
  13. Store leftovers in fridge.
Cream Cheese Whipped Cream
  1. Beat the cream cheese until light and fluffy. Add whipping cream, sugar and vanilla.
  2. Continue beating until cream forms peaks -- about 2-3 minutes. Store in air-tight container in fridge for up to 2 days.
Recipe by A Hen's Nest - NW PA Single Woman Mom Blog at https://ahensnest.com/2013/11/cranberry-pumpkin-crunch-dessert-baking-pamsmarttips.html