Please welcome, Camille from Recipes & Reads! Camille is our new recipe contributor for Recipe Thursday, held every Thursday at noon! Head over to her site for fun recipes and great book suggestions.
:: Pumpkin Crunch Cake ::
Nothing says “Fall” to me like pumpkin. As soon as the weather is cooler (and in Texas that means a brisk 85 degrees F), I want to break out my long sleeved shirts and whip up some punkin’ treats. This Pumpkin Crunch Cake fits the bill when I have a hankerin’ (‘member I’m from Texas) for a Fall recipe. I have no idea where I originally found it … I’ve had it long before the “information super highway” was invented. There are oodles of versions out there, but I tip my hat to whoever came up with it … you are a culinary hero! Happy Fall Y’all!
Ingredients:
1 can pumpkin
1 12oz can evaporated milk (I use 2% and it still tastes good)
1 cup sugar
2 tsp pumpkin pie spice (or ¼ tsp each of nutmeg, cinnamon & ground cloves)
1 tsp salt
4 eggs
Topping:
1 box yellow cake mix
1 cup chopped pecans (optional)
1 ½ sticks butter or margarine, melted
Beat together pumpkin, milk, sugar, spices, salt and eggs. Pour into a greased 13×9 pan. Sprinkle box of cake mix evenly over the pumpkin mixture. Sprinkle the pecans over the cake mix. Pour melted butter over top of pecans and cake mix, covering evenly. Bake @ 350 for 50 min.
