With the holiday season approaching, I thought it would be neat to start a recipe series on Tuesdays. This is a guest post from my friend Christina who blogs on It’s a Keeper.
Easy Pumpkin Crunch Cake Recipe
With Thanksgiving just around the corner (I can’t even believe I just said that!), I thought I would share
an easy dessert recipe for Pumpkin Crunch Cake. The recipe really couldn’t be simpler. There are no
fancy ingredients – in fact you probably have most of them in your pantry already – and no difficult
preparation. That’s my kind of recipe!
Products you need:
1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk ($1/2 Carnation Evaporated Milk wyb (2) Libby’s 100% Pure Pumpkin, exp. 12/31/12 -RP 10/28/12)
1 1/2 cups sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1 box yellow cake mix
1 cup pecans, chopped
1 cup butter, melted
Preheat oven to 350 degrees. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar,
cinnamon and salt. Pour into greased 13×9 baking dish. Sift cake mix and spread evenly on top of
pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake
for 50-55 minutes or until golden brown. Serve either warm or chilled.
As my husband described it, this cake is like “jacked up pumpkin pie”! It’s delicious served warm with
a dollop (or two!) of whipped cream. Or, if you really want to take a walk on the wild side, go ala mode
and add a scoop of vanilla ice cream.
If you’re looking for a new way to use canned pumpkin, you should give this recipe a try!
Christina is a food blogger from Madison Township. She loves to cook and is a self-proclaimed recipe
hoarder who reads cook books cover to cover like most people ready a juicy novel. Her blog, It’s a
Keeper, chronicles her adventures as she cooks and bakes her way through the pile of recipes that she’s