Nov 19
Pumpkin Crunch Cake1 Comment

Thanksgiving is so soon, is anyone as excited as I am?! I am looking forward to time with my family and some time off of work. Every year it is nice to take a step back and take into account everything we have been given. As I get older, I feel more and more blessed with everything that I have. We truly have much to be thankful for!

We will be spending Thursday with my family at my parents’ house, my mom has hosted for quite awhile now and she is a pro! I am contributing her famous apple pie that I am pretty good at replicating. Blair and I will be hosting Christmas for his family so that will be an adventure since we have never done it before. I am excited to start planning out a menu for the few days they will be with us, it will be fun!

Since I didn’t really have to practice for Thursday, I didn’t make much in terms of Thanksgiving foods or have many to share with you for that matter. I made this dessert for work this past week and it got rave reviews. Everyone wanted the recipe before Thursday, so I had to oblige. I am usually not a fan of a boxed cake mix, but this recipe is more like a box mix doctored up. It is incredibly easy to make. You start off by making a traditional like pumpkin pie filling, you sprinkle on a yellow cake mix, top with nuts and some melted butter, then let it bake away! The result is a moist cake bursting with those Fall flavors we all know and love. I actually thought it was a little too “spicy” for my liking so next time I make it, I will cut back the pumpkin pie spice to 2 tsp. rather than 3. If you need an easy dessert for Thursday, this one is your ticket!

 

Pumpkin Crunch Cake

Ingredients

1 15 oz can Pumpkin Puree
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs
2-3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans
1/2 cup toffee bits (optional)

What you’ll do:

Preheat the oven to 350 degrees. Spray a 9×13 baking pan lightly with cooking/baking spray. In a large bowl whisk together the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine. Pour into the prepared pan. Sprinkle the entire box of cake mix evenly on top, followed by your nuts or graham crackers. Sprinkle on the toffee bits if using. Once assembled, pour the melted butter evenly on top. Bake for 45-50 minutes until the center is set and edges are lightly browned. Serve with cool whip or ice cream if desired.

Source: Cookies and Cups

 

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One Response to Pumpkin Crunch Cake

  1. Sheila says:

    Good choice for a holiday dessert! Thanks. Using the spice mixture from the Libby’s can of pumpkin suites my taste; just the right combination, not too “nutmeg-gy”.

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