Thursday, October 8, 2015

Food: Pumpkin Crunch Cake

I love that at this time of year it's all about pumpkins ;) I came across this recipe for a Pumpkin Crunch Cake and was intrigued, so I made it one rainy weekend. It was absolutely amazing. The perfect amount of sweet and savory, and of course, pumpkin.
Pumpkin Crunch Cake - adapted slightly from
1 box yellow cake mix
1 can (16 oz.) pumpkin
1 can (12 oz.) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup chopped walnuts
1 cup melted butter (Salted will give it a more savory taste, unsalted will keep it sweeter. I've used both and like each way!)

Whipped topping
1 cup heavy whipping cream
2 Tbsp. Sugar
1/2 tsp. vanilla extract

Preheat oven to 350F. Grease a 9X13 pan.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in bowl. Pour into prepared pan. Sprinkle the dry yellow cake mix evenly over pumpkin mixture. Sprinkle chopped pecans and walnuts over the cake mix. Drizzle melted butter evenly over everything.
Bake for 55 minutes or until top is turning golden brown. While cake is baking, make whipped topping. Combine cream, sugar and vanilla in medium bowl and mix with a beater until stiff peaks form. Refrigerate until ready to serve.
Cool cake completely, cut and serve with whipped topping. Refrigerate leftovers (if there are any ;)).


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