Here is a delicious dessert recipe, I'd like to share with you. It's perfect for the family, or for a special occasion. Bet you can't eat just one piece!
Pumpkin Crunch Cake
1 ( 15 oz ) can pumpkin
1 ( 12 oz ) can evaporated milk
3 large eggs
1 1/2 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
1 box yellow cake mix
1/2 c. chopped pecans
1 c. melted butter non-dairy whipped topping to garnish
Preheat oven to 350 degrees and grease bottom of 9x13" pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in a large bowl. Pour into a 9x13" baking pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with chopped pecans and then drizzle melted butter over the top. Bake at 350 degrees for 50-55 minutes or until golden brown.
Let cool and serve chilled.
Garnish with non-dairy whipped topping when serving.
Pumpkin Crunch Cake
1 ( 15 oz ) can pumpkin
1 ( 12 oz ) can evaporated milk
3 large eggs
1 1/2 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
1 box yellow cake mix
1/2 c. chopped pecans
1 c. melted butter non-dairy whipped topping to garnish
Preheat oven to 350 degrees and grease bottom of 9x13" pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in a large bowl. Pour into a 9x13" baking pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with chopped pecans and then drizzle melted butter over the top. Bake at 350 degrees for 50-55 minutes or until golden brown.
Let cool and serve chilled.
Garnish with non-dairy whipped topping when serving.
Oh man, that sounds pretty much amazing!
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