Tuesday, October 14, 2014

Pumpkin Crunch Cake



This is going to be a Fall through Holiday's must for me. You can eat this cake warm with ice cream or whip cream or you can eat it cold just the same. It's so perfect. This reminds me of a dump cake.

Here's the recipe

1 can pumpkin puree 15oz
1 can evaporated milk 12 oz
3 eggs
1 1/2 cup sugar
1 1/2 teaspoons cinnamon
1/2 teaspoons salt
1 box french vanilla (butter, yellow, or white work too) cake mix
1 cup chopped pecans
1 cup butter melted
2-3 Tablespoons of brown sugar optional
whip cream or ice cream
sprinkling of cinnamon

Pre-heat your oven to 350 degrees Fahrenheit. Grease a 9 by 13 inch pan.

In a large bowl whisk together eggs, pumpkin puree, milk, sugar, cinnamon and salt. Pour into pan. Evenly distribute the dry cake mix on top of pumpkin mixture. Sprinkle pecans on top and pour butter on top of pecans and lastly sprinkle brown sugar on top of pecans, this will caramelize the pecans while baking. Bake for 50-55 min or until golden brown. Let cool for at least 10 min. Serve with whip cream and sprinkle the whip cream with a little cinnamon.



Enjoy!

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