Saturday, October 19, 2013

Pumpkin Crunch Cake

It was a beautiful day in the valley.  Thankfully, the weather is starting to cool!  We spent some time at the Farmer's Market and I did some baking.  I found this recipe on Pinterest - not only is it easy, it's delicious too!  Take a look:
I found the recipe here.

Pumpkin crunch cake

yield: 16 servings


1 box yellow cake mix
1 can (16 oz.) pumpkin
1 can (12 oz.) evaporated milk
3 eggs
1 1/2 cup sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup chopped walnuts
1 cup melted butter
whipped topping


Preheat oven to 350F.
Grease bottom of 9X13 pan.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in bowl then pour it into your pan.
Sprinkle your dry yellow cake mix evenly over pumpkin mixture.
Sprinkle chopped pecans and walnuts over the cake mix.
Drizzle melted butter evenly over everything.
Bake your pumpkin crunch cake for 55 minutes or until top is turning golden brown. Cool completely, cut and serve with whipped topping. Refrigerate leftovers.
Recipe slightly adapted from Candle Pro.

You really need to try this one - you won't be disappointed.   
Enjoy the rest of your weekend!

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