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Author Notes: I was at a potluck at work and when someone offered me a piece of this Pumpkin Crunch Cake, I looked at it with hesitation and said I was not too sure I would take it since I am not too fond of pumpkins. But a bite of it made me change my mind. So buttery, so crunchy, so good!!!!! My co-worker shared the recipe with me, so here it is but with a few modifications by me. - Regine
Serves about 15
- 1 15-16 oz pumpkin Puree (or even mashed sweet potatoes if you so desire)
- 1 12 oz evaporated milk
- 1 cup sugar (or more to taste). Some recipes ask for as much as 11/2 Cup.
- 3 large eggs
- 1/2 tsp each pure vanilla, cinnamon, fresh grated ginger, and orange zest, or more to taste
- 1 box of Yellow Cake Mix
- 1 cup (2 sticks or 8 oz or 16 tbsp or 227 grams) of unsalted butter, melted
- 1/2 cup Chopped walnuts or pecans
- Preheat oven at 350F. Spray one 9x13 baking pan. In a bowl, mix all ingredients, except cake mix, nuts and butter; and pour into baking pan. Sprinkle cake mix, then the nuts; and pour the melted butter all over. Bake at 350 for 60 to 70 minutes or until golden brown (may take less if using a Pyrex). Best to let cool completely before serving so that it firms up and cuts nicely. Serve, if desired, with whipped cream or vanilla ice cream.
- NOTE: My coworker's cake had the sides really crunchy, brown, and buttery, so if necessary, adjust the timing in oven accordingly.
- This recipe was entered in the contest for Your Best Thanksgiving Pie
Each Peach Pear Plum
Poetry for your market basket.
Poems for your fridge.
Wine to go, without the box.
Go play outside!
Make your houseplants do double duty.