Thursday, November 10, 2011

Pumpkin Crunch Cake...and Nippy Weather!

Brrrrr do you feel that? It's downright nippy here and I LOVE it, altho my knees are rebelling! This weather puts me in the mood for the holidays and what better to go with the holidays than baking? Don't you just love the scents of holiday food cooking? It brings back so many good childhood memories...I am truly blessed to have those wonderful memories! Even my baby boy was ready for the cold air this morning......

......I found this recipe on Pinterest.(I SO love Pinterest) It’s also called a “dump cake” because basically you are throwing everything in the dish and baking it. I think crunch cake sounds nicer than dump cake don’t you? If you like pumpkin pie with a crunchy topping, this is the dessert for you. The bottom layer is a creamy pumpkin pie texture, and the top layer is nutty and crunchy. You can use spice cake for this recipe, but yellow, butter or even white would work too. It just minutes to throw together.

Pumpkin Crunch Cake

15 oz can pumpkin; or 2 cups fresh pumpkin puree
1-12 oz can evaporated milk
1 1/2 cups sugar
3 eggs
1 teaspoon cinnamon
1 box cake mix
1 cup melted butter
1 cup chopped walnuts or pecans (optional)

Mix the pumpkin, evaporated milk, sugar, eggs, and cinnamon.

Spread mixture evenly in a lightly greased 9 x 13 baking pan.

Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle the nuts over the top of the cake mix. Pour the melted butter evenly over the top of everything. Do not stir.

Bake at 350 degrees for 50 to 60 minutes or until top is browned. Let cool before serving. If you'd like you can top with whipped cream.
Refrigerate leftovers.

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