Cranberry Pumpkin Crunch Dessert
Author: Henrietta @ ahensnest.com
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 12
- 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
- 4 oz Cream Cheese, at room temp
- 1¼ cup Heavy Whipping Cream, chilled
- ¼ cup Granulated Sugar
- 1 tsp Vanilla Extract
- Preheat oven to 350 degrees.
- Spray 9" x 13" baking pan with Baking PAM Cooking Spray.
- In large bowl, combine pumpkin, milk, eggs, sugar, cinnamon and salt. Mix with wire whisk until well combined.
- Pour mixture into prepared baking dish.
- Scatter fresh cranberries evenly over custard.
- Sprinkle yellow cake mix over top custard and cranberries.
- Spread chopped nuts evenly over all.
- Carefully drizzle melted butter evenly over top nuts.
- Place on center rack in preheated oven.
- bake 50 - 55 minutes until top is golden brown and custard is set.
- Cool on wire rack.
- Serve warm or chilled, topped with whipped cream.
- Store leftovers in fridge.
- Beat the cream cheese until light and fluffy. Add whipping cream, sugar and vanilla.
- 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
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