Friday, October 7, 2011

Food Friday

Pumpkin Crunch Cake

This dish is A-mazing! It is more like a custard or a ooey gooey cake than a traditional cake and it is yummy for the tummy. My little Henry ate more of it than his Daddy and me combined. He loved it. The more pecans, the better. I love fall and all the pumpkin recipes. Why do we wait until fall to eat pumpkin?! We should enjoy it all year.

Ingredients:

  • 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.


The Pumpkin crunch cake may be supper yummy but my little pumpkin is the best pumpkin in the whole patch! I love my little foodie.

Happy Food Friday!
Abby

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