With Thanksgiving just around the corner (I can’t even believe I just said that!), I thought I would start trying some pumpkin recipes. I found this recipe for Pumpkin Crunch Cake and thought it would be a good contender!
1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
1 1/2 cups sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1 box yellow cake mix
1 cup pecans, chopped
1 cup butter, melted
Preheat oven to 350 degrees. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish. Sift cake mix and spread evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled.
Is it a Keeper?
This recipe got mixed reviews in the It’s A Keeper house! My husband loves it! It wasn’t love at first sight, though. I kinda grew on him. He just described it as “jacked up pumpkin pie”. I, on the other hand, can take it or leave it. I won’t let it go to waste but I’m not sure I’ll be craving this any time soon. I think it’s more of a texture thing for me.
On the positive side, this recipe was so easy to make. If you’re looking for a new way to use pumpkin, give it a try.
What’s your favorite pumpkin dessert?
Also, be sure to check out some of the other great websites and blogs that I’ve found. Their links are to the right —>