This scrumptious blog comes courtesy of our dear friend Kim, who blogs over at Today’s Creative. She is a wonderful lifestyle blogger. Be sure to check her out!
This fall dessert is not only a favorite in my home, but also around my neighborhood. It’s not uncommon for me to make this a couple of times a month and has become a tradition at my October Ladies Bunco night. This classic dump cake is simple to make and is a hit for any event, even Thanksgiving! No fancy ingredients, or techniques makes this cake super fast to make.
Pumpkin Crunch Cake
Cook Time: 50 minutes
* 1 can pumpkin puree
* 1 can evaporated milk
* 4 eggs
* 2 teaspoons pumpkin pie spice
* 1 1/2 Cups sugar
* 1 teaspoon salt
* 1 package yellow cake mix
* 1 Cup chopped nuts ( I used pecans)
* 1 Cup butter or margarine – melted
Lightly grease 9×13 baking pan. Preheat oven to 350 degrees.
Mix together: Pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well. I use a mixer, but you could use a wooden spoon.
Pour into prepared pan
Sprinkle cake mix over the top of the mixture. Pat down and spread nuts evenly. Drizzle melted butter over the top.
Bake 50-60 min.
Top with whipped cream when serving…if wanted. I prefer mine plain.
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