Sunday, October 17, 2010

Pumpkin Crunch Cake

I've heard it called Pumpkin Delight, Pumpkin Dump Cake, Upside-Down Pumpkin Pie..... It's all the same recipe and it's at every potluck and yes, it's always the first one gone. YUM.

Pumpkin Crunch Cake

* 1 box yellow cake mix
* 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 (the original recipe called for 1/2 cup)
* 1 cup butter, melted

Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.

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