Pumpkin Crunch Cake
Hi, I'm taking a break from my crafting to post a recipe my niece made for Thanksgiving. It was sooo good, I can't even begin to tell you! I have been on a pumpkin kick lately. I went to Berlin, Ohio a few weeks back with my parents and we ate at the Dutch Valley Restaurant on our way there. Well I ordered a Pumpkin Latte. It was the BEST Latte I have ever had! In fact I just found a recipe for a Pumpkin Latte, so I will give it a try, and if it's good, I'll post it soon! So anyhow here is a pic of the Pumpkin Crunch Cake and the recipe. I hope you love it as much as I did.
1-(15 oz.) Can Pumpkin
1-(12 oz) Can Evaporated Milk
1 Teaspoon Cinnamon
1 Cup Sugar
3 Eggs, Beaten
1 Box Yellow Cake Mix
1 Cup Chopped Pecans
2 Sticks Butter, Cut into pieces
In a large mixing bowl, whisk pumpkin, evaporated milk, cinnamon, and sugar until mixed well. Add eggs and mix well.
Pour mixture into a 9x13 baking dish that has been sprayed with a non stick spray. Sprinkle cake mix evenly over the top. Sprinkle pecans evenly over cake mix and top with butter pieces. Bake at 350 degrees F. for 50-60 minutes. Set aside to cool.
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