Pumpkin Crunch Cake

6

22.3.12

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I just got back from a quick mini trip to Seattle and I couldn’t love that city more. It’s such a great foodie town and I’m sure I would gain 15 pounds in my first month if I ever moved there. There’s always something to eat, something new to try, and more desserts than your heart could ever wish for. Maybe Seattle will be in the cards for me one day…

Since the weather over there was cloudy and freezing, I figured these pumpkin bars would be perfect for that weather. My only problem with these was that it came out too gooey. I baked for the original time posted (50-55 minutes) and that was just not enough. They need much longer than that— 15-20 more minutes, even? I adjusted it to an hour in the recipe, but make sure to leave it in if it looks too jiggly.

Recipe from The Picky Apple.

Pumpkin Crunch Cake

Ingredients

  • 1 box yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
  • 1 cup butter, melted

Directions

  1. Preheat oven to 350 degrees F. Grease bottom of 9 x 13″ pan.
  2. Mix together the pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan.
  3. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans.
  4. Bake for an hour, or until toothpick comes out clean.
http://lovintheoven.com/2012/03/pumpkin-crunch-cake.html

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