In Hawai’i, no potluck, team banquet, or holiday get together is complete without Pumpkin Crunch at the table. A cross between traditional pumpkin pie and a buttery crumb cake, this sweet treat is especially popular at Thanksgiving and Christmas but enjoyed year-round across the islands. The buttery crust, whipped cream topping, and velvety pumpkin filling are the inspiration behind our Hawaiian Pumpkin Pie flavored coffee and a nostalgic taste of home for anyone who grew up in the islands.
Make Hawaiian Pumpkin Crunch to share with your friends or delight your aunties and uncles at the next family meal. Serve with a hot cup of 100% Kauai Coffee on the side for a double dose of these favorite island flavors.
- 1 15 oz. can of pureed pumpkin
- 1 12 oz. can evaporated milk
- 1 cup of sugar
- 3 eggs
- 1 box yellow cake mix
- 1 cup chopped, toasted macadamia nuts
- 1 teaspoon cinnamon
- 2 sticks of unsalted, sweet cream butter
- parchment paper
- cupcake wrappers
- 8 oz. cream cheese
- 3/4 cup cool whip
- 1/2 cup powdered sugar
- Preheat oven to 350 degrees
- Line a 9 x 12 baking dish with parchment paper.
- In a large bowl, mix the pureed pumpkin, evaporated milk, eggs, cinnamon, and sugar.
- Pour the pumpkin mixture into the prepared baking dish.
- Sprinkle half of the box of dry yellow cake mix over the pumpkin mixture in an even layer and top with chopped nuts.
- Sprinkle the remaining half of the cake mix over the chopped nuts.
- 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. Top with more chopped nuts, cut into squares and serve in cupcake holders.