Tuesday, October 30, 2012
Pumpkin Crunch Cake
Pumpkin Crunch Cake (adapted from www.thepickyapple.com)
1 box french vanilla cake mix (others have apparently used spice cake mix and loooved it)
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp cinnamon
1/2 tsp salt
1 1/2 cups chopped pecans
1 cup butter, melted (that would be two sticks of butter - yeah!)
Ice cream (optional, for serving)
Preheat oven to 350 degrees. Grease bottom of 9x13 pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into pan. Sprinkle dry cake mix over mixture and top with pecans. Drizzle melted butter over pecans - be sure the dry cake mix is covered by butter (any uncovered parts will stay as dry mix!) Bake 50-55 minutes. Serve hot, and a la mode!
Stores in refrigerator if the pan is not immediately licked clean.