October 12, 2006
Pumpkin de-light
I don't generally post recipes here. Mostly, because well I just don't. If you are looking for a quick and yummy dessert to make this holiday season this is it. The bomb. HHmomma doesn't usually care for pumpkin pie, but this I will mange. In fact I'm making it tonight for some friends.Pumpkin Crunch Cake
PREP TIME
15 Min
COOK TIME
1 Hr
READY IN
1 Hr 15 Min
INGREDIENTS
1 (15 ounce) can pumpkin puree (can pumpkin)
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) 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.
Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve
posted by Becca at 1:17 PM
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5 Comments:
Oooh! That sounds delish! Like it wouldn't have that icky consistency of pumpkin pie. I love the taste of pumpkin, just HATE the texture of the pie!
That sounds really tasty. I'll have to make it with the kids at work some weekend this month. Cake is always a good thing.
Sounds yummy! I might just have to try it!
Happy C&C Monday!
now that does sound great! I'm not usually the type that actually writes down the recipe I see, but in this case I will make an exception :)
That pumpkin cake recipe is to die for!!! We call it Pumpkin Pudding Cake, but it's the same recipe! Yum-0.
Love your blog, it cracks me up!
Carrie
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