I am not a good cook, but my baking skills make up for it! My contribution for this Thanksgiving will be a buffet of sweets which will include one of my all time favorite desserts for the holidays, Pumpkin Crunch Cake*. It's easy and super delicious! I'll admit that it's not the most visually pleasing of my treats, but once someone is brave enough to try it, the word spreads of its yummy goodness, and it disappears! I swear! Unfortunately, I have no pictures at this time but will post after T-Day.
Ingredients:
- (15 ounce) can pumpkin puree
- 1 (12 fluid ounce) can evaporated milk
- 4 eggs 1 1/2 cups white sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt 1
- package yellow cake mix 1 cup chopped pecans (I substitute walnuts since they're less expensive)
- 1 cup margarine, melted 1 (I love butter so I use unsalted sweet cream butter instead)
- container frozen whipped topping, thawed
Directions:
- Preheat oven to 350 degrees F (175 degrees C)
- Lightly grease one 9x13 inch baking pan
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan
- Sprinkle cake mix over the top of the pumpkin mixture, and pat down
- Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine (The drizzle covers the whole top, so it's basically covered in butter)
- Bake for 60 to 80 minutes, or until done
- Top with whipped topping when ready to serve.
*Recipe shared by allrecipes.com
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