Even though I've been blogging for over a year now, I'm still not much of a dessert maker. I'm slowly trying to incorporate more into my blog postings, especially seasonal desserts, like this one. See, the problem with making desserts is eating them. I cannot and will not eat an entire dessert myself (hmm wonder why lol), even though it is tempting. I was heading out to WI this weekend to visit my good friend Josie, so I whipped this up to take with me out there. I just knew the pan would be empty when I returned home. She loved it! I also shared with a few family members, and they thought is was delicious too.
This Pumpkin Crunch Cake is so easy to throw together, and the end result is heavenly. The top turns out like a super crunchy crust, and the bottom is just like pumpkin custard. I'm a huge custard lover, so this is right up my alley. The comments on the blog where I found the recipe suggests using only half the cake mix, but I used the whole mix and it turned out perfectly. You decide how much you'd like to use. Either way, this dessert will disappear before your eyes. Yum. Enjoy!!
Pumpkin Crunch Cake
Ingredients (9x13 pan)
- 1- 15 ounce canned pumpkin
- 1- 12 ounce can evaporated milk
- 3 large eggs
- 1 1/2 cups sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 box yellow cake mix
- 1/2 cup chopped pecans
- 1 cup butter, melted
Preheat oven to 350 degrees. Grease a 9x13 glass baking dish. Mix pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour the mixture in glass baking dish. Sprinkle dry cake mixture over pumpkin and sprinkle with pecans. Evenly pour melted butter over the top. Bake 50-55 minutes.
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On the blog... one year ago:
Grilled Cheese Sandwich with Bacon, Avocado and Ham