Wednesday, September 14, 2011

Pumpkin Crunch Cake


 What should I cook for 20 people next week?  I swiveled my chair around and said "turkey breast is on sale" the high today in Minnesota was in the middle 50's.  It's September 14th with a freeze warning tonight! 

What should I make for dessert?  Pumpkin crunch cake of course, Please bring me the recipe.  Sure I said, I know I have it on my blog.   Well I thought I did, but alas I couldn't find it so here it is.  

Pumpkin Layer
2  15 oz cans pumpkin puree
1  12-ounce can evaporated milk
4 eggs
1 1/2 cups white sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1 teaspoon salt

 Crunch Topping
1  box yellow cake mix
1 cup butter, melted
1 cup pecans, chopped (optional)
Preheat oven to 350 degrees. Lightly grease 9 x 13-inch baking pan. Combine the pumpkin, eggs, evaporated milk, sugar, spices, and salt. Mix well as if you were making pumpkin pie, pour this mixture into the prepared pan. 
Sprinkle the DRY cake mix over the top of the pumpkin mixture. Sprinkle the chopped pecans over the top of the cake mix. Then drizzle the melted butter over the top. Bake for 50 minutes or until top is golden brown. Serve with whipped topping or cinnamon ice cream if desired.


I've thought a lot about my blog lately, why I started it, my family the friends I've made along the way.  My thoughts and prayers are with each one of you to this day.  I have missed you and hope to catch up from time to time.  


Be Blessed & Enjoy! 
Kathi :)