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Monday, October 24, 2011

Oh me oh my it's time for pumpkin pie.

Well, almost. Thanksgiving will be here before we know it.

Autumn chills and shorter days are here, and I'm ready to start baking up some different pumpkin goodies, even though I should be spending every spare moment unpacking... 

Anyway.

I usually make my my Pumpkin Maple cake several times each fall and this year I have added another amazing (and easy!) pumpkin dessert to my list of pumpkin recipes.

A friend at work made this for a Potluck and I simply had to have the recipe. I've made it twice in the past week.  (Earlier this week for a family dinner, and then again yesterday as we watched Game 4 of the World Series with an out of town friend!) I think it's going to be a staple in my home for the rest of the season, and I wanted to share it with you!

Pumpkin Crunch

1 package yellow cake mix
1 large can (30 oz) pumpkin pie mix (Not 100% pumpkin)
1 can (12 oz) evaporated milk
3 eggs
1 ½ cups sugar
½ t salt
1 cup chopped pecans (optional)
1 cup melted butter
Whipped topping (optional)

Preheat oven to 350 degrees. Grease bottom of 9x 13 pan.
Combine pumpkin, eggs, sugar, evaporated milk and salt in large bowl. Pour into pan.  Sprinkle dry cake min evenly over pumpkin mixture.  Top with pecans.  Drizzle with melted butter.  Bake for 50 to 55 minutes or until knife inserted comes out clean.  Cool completely.  Serve with whipped topping. Refrigerate left overs  (if you have any!)

20 comments:

  1. I made this for potluck at my office last week but discovered a small change this year....Spice Cake mix. I never thought of it before (duh) and it was really good too. Yummy, think I need to make one for my family this week, not just the office!

    Kristi

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  2. Oh Tracey looks yummy! Already pinned it to make for this weekend.

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  3. I LOVE that stuff! It is one of my favorites, but I don't dare make it very often. I will eat more than I should. I add some cinnamon and nutmeg to it.
    Kristi, the spice cake sounds like a wonderful idea. I just happen to have s box in the cabinet! I will try that the next time!

    Mecky

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  4. OMG, this sounds wonderful...definitely on my *must make* list!

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  5. I'm surprised that there was enough left to a picture. It looks so delicious.

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  6. That looks delicious! Anything 'pumpkin' is a winner with me. (I've 'Pinned' it too.)

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  7. I know this recipe as "Gooey Pumpkin Butter Cake" - it was my Nick's favorite - I made it as an alternative to pumpkin pie for the Thanksgiving just before he passed away :( - we make it often now and think of him whenever we have it :) Judi in Colorado - Happy Fall Tracey :)

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  8. I'm sure it's very tasty. OK everyone is being very polite but lets be honest shall we? I want to see pictures of your new home sweet home haha. Happy Fall,
    Kathy

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  9. Oh my! I just stopped by after being gone for awhile and found that you are now living in "sin", or so some people have found the need to say you are. Let me tell you how I see it. I think Billy Joel said it best "I'd rather laugh with the sinners then cry with the saints because sinners are much more fun!"

    You enjoy your life the way you see fit and don't let others tell you what to do. Who do they think they are.

    Oh and btw I'm a Christian and I dare them to say otherwise! The ones who judge others are not being Christian at all. They are busy bodies that like to point the fingers at others so they don't have to look at themselves.

    I'm happy for you!

    Now, on to important things, this cake looks like heaven. I'm going to try it. I love anything pumpkin. Thanks for posting this.

    Big hugs!
    Joanne

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  10. Your "Pumpkin Crunch" is Cinderella, and my "2-ingredient Pumpkin Muffins" are the ugly step-sister ;)

    I'm updating my post with a link to your Pumpkin-Wonderfulness.

    Happy warm & cozy fall to you, as you enjoy homemaking and unpacking!

    “2 Ingredient Pumpkin Muffins”
    Combine:
    1 – Duncan Hines Classic Yellow Cake mix
    1 – 15 oz. can of pumpkin puree
    mix together, fill muffin cups almost full (they don’t rise very much) and bake for 20 minutes at 350 degrees.

    They are 1 or 2 points each over at Weight Watchers.

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  11. Oh, YUM! I pinned this, too, Tracey! : )

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  12. I've been making this for 15 plus years, It is always on the Thanksgiving table. my recipe is slightly different I used pumpkin with spicies as opposed to pumpking pie..tastes great with Vanilla Bean ice cream, fresh out of the oven.

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  13. Hi Tracey!
    I was wondering through Pinterest and stumbled somehow into your wonderful blog! I'm now a follower of yours in both! I repinned your Pumpkin Crunch! It looks delicious can't wait to try it! I'm always looking for fun new recipies to try for the times my daughter comes home from college for the weekend followed by a bunch of friends! Oh! and we are neighbors of sorts, I live in Lake Oswego, Oregon.
    xo
    clare

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  14. STOP! You're making me hungry! Looks delish!

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  15. One of my faves, Tracey. Only thing is...I use regular milk instead. Not a fan of the other stuff. I use regular milk in my pumpkin pie recipe, too. Turns out just fine.
    Later....

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  16. OMG Tracey, you tempted me to get one in the oven........YUMMY GOOD!!!
    So simple to make, a keeper for sure. Thanks for sharing, what else do you
    have in your recipe file?
    Happy Halloween,
    Gena

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  17. What's the difference between the 100% pumpkin in a can and the stuff the recipe calls for??? I looked at Winco the other day and ALL they had was the 100% stuff. Can't wait to try the recipe!

    aj
    http://trash2treasure.wordpress.com/

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  18. I made this Pumpkin Crunch dish over the weekend, brought it to work today and have had three people tell me it's the best pumpkin desert they've ever had. I actually like it better cold from the fridge. Thanks for sharing, Happy Halloween!

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  19. Hi Tracey,

    My pumpkin obsessed 10 year old daughter made this from your recipe and oh my! What a wonderful treat! It's a definite make again!

    Thanks!
    Janelle

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  20. best thing i've baked. THANK YOU!

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