Ingredients

• 1 kg - canned pumpkin
• 1 cup - sugar
• 1/4 tsp - cinnamon
• Few chopped macadamia nuts
• 1 litre - evaporated milk
• 3 - eggs
• 1 box - yellow cake mix
• 2 blocks - butter, melted and cooled

How to Make Pumpkin Crunch

• Preheat oven to 350 degrees centigrade.
• Line 9x13in baking dish with wax paper.
• Mix pumpkin, milk, sugar, eggs, and cinnamon together, pour into dish.
• Sprinkle cake mix over pumpkin mixture, then sprinkle chopped nuts on top of the cake mix.
• Spoon the cooled, melted butter evenly over the nuts.
• Bake for 50-55 mins or until top is golden brown.
• Let it cool for 30 mins, loosen around the edges and invert onto serving platter.
• Cool well and serve.
• Serve with whipped cream on top for some added sweetness.