Hawaiian Pumpkin Crunch
Aloha Fall lovers!
Leaves aren’t the only thing crunching this Fall - this Hawaiian Pumpkin Crunch is a popular Fall dessert in Hawai'i when the season changes. We added an authentic Hawaiian twist to this creamy pumpkin recipe by switching out walnuts for our island favorite - macadamia nuts! Grab your Island Harvest Organic Macadamia Nuts and whip up your next new favorite pumpkin treat.
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 3 eggs
- 1 cup Salty Wahine Coconut Sugar
- ½ teaspoon cinnamon
- 1 box (15.25oz) yellow cake mix
- 1 box (3.4oz) instant vanilla pudding mix
- 1 cup chopped Island Harvest Organic Macadamia Nuts
- 1 cup melted butter
For the top layer:
- Whipped Topping
Mix pumpkin, evaporated milk, sugar, eggs and cinnamon and pour into a greased, parchment paper lined 9x13 cake pan.
Spread cake mix (dry) over batter, add instant vanilla pudding mix and finally sprinkle with chopped macadamia nuts.
Pour melted butter over top.
Bake in a 350 degree oven for 50 minutes.
When cool, loosen the pumpkin crunch from the side of the pan with a knife.
Invert pan onto platter (the top becomes the crust).
Top with whipped cream.
Cut into squares and serve. For garnish, add chopped macadamia nuts and a light sprinkle of pumpkin spice.