day 6

Topic #6 - Share a favorite pumpkin recipe.

Dad, would you print this out for mom? Pretty please.

Seeings how I've made this two weekends in a row now for various events, it goes without saying that I'll share the recipe for pumpkin crunch cake. Think dump cake, but for pumpkin, and add pecans. Yum! My mom used to make dump cake all the time with cherry pie filling and pineapple. No offense, Mom, but this is way better. And unfortunately, I wasn't thinking ahead either time to take a picture. You could google it or search pinterest if you really need a picture, or just trust me and make it without.


Pumpkin Crunch Cake

Ingredients
    1 yellow cake mix (from a box, don't add anything)
    1 can pumpkin puree (15 oz.)
    1 can evaporated milk (12 oz.)
    3 lg. eggs
    1 1/2 cups sugar
    1 tsp. cinnamon
    1/2 tsp. salt
    1 1/2 - 2 cups chopped pecans (the more, the merrier)
    1 cup butter/margarine, melted

Preheat your oven to 350 degrees F. Grease a 9X13 in. pan. Mix together pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour into greased pan. Sprinkle the dry cake mix over the pumpkin mixture. Top with pecans. Drizzle the melted butter over the top. Bake 50-60 min. (In my oven, 60 minutes is perfect.)

This is awesome served warm. It's great after being refrigerated. Just don't forget the whipped cream.