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!
HONOLULU (HawaiiNewsNow) - It’s a Hawaiian Thanksgiving staple: Sam Choy’s famous Pumpkin Crunch. Here’s how you can make it and enjoy it with your family! Mix the first five ingredients and pour into greased, parchment lined 9x13 cake pan. Spread half of cake mix (dry) over batter, sprinkle with nuts and remaining cake mix.
Melt the butter and pour evenly over the cake mix. Bake the pumpkin crunch at 350-degrees for 50 to 60 minutes. When cool, loosen the pumpkin crunch from the side of the pan and invert the pan onto a tray. Whisk together the cream cheese, whipped topping, and sugar and spread on top of cooled pumpkin crunch.
To make Pumpkin Crunch Bars, mix together a 15oz can of pumpkin, 12oz evaporated milk, 3 eggs, 1 cup sugar, and 1 teaspoon cinnamon. Pour that into a greased 9×13 pan. Then sprinkle an entire box of yellow cake mix over the surface of the pumpkin mixture. You just sprinkle on the cake mix dry, straight from the box.