It's not my usual bake-by-picture blog. I made this very last minute the night I made it. So I apologize for that as well.
I actually saw the picture for this on Pinterest. It looked so yummy and different I had to make it. I clicked on the image and it led me to the cutest blog, The Cutting Edge of Ordinary. Lisa has so many great recipe ideas. I highly recommend visiting her site. I've "pinned" several recipes on my Pinterest food board. She was gracious enough to allow me to use one of her pictures for my post.
This Pumpkin Crunch Cake is great for dessert or brunch. I won't say breakfast. It does linger in the cake department. It's crumbly, crunchy topping resembles coffee cake. Buttery, spicy, creamy pumpkin is much deserving of a pie crust. I guess the crust is on top this time. It's so easy to make. The worst of it all is having it bake for an hour. The smell of cinnamon and butter fill the house. It's absolute torture.
Everyone at my house loved it. It was a huge success. I think it will be an addition to the table every year.
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| Photo courtesy of, The Cutting Edge of Ordinary |
Pumpkin Crunch Cake
(Recipe from: The Cutting Edge of Ordinary, Pumpkin Crunch Cake)
15 oz can pumpkin; or 2 cups fresh pumpkin puree
1-12 oz can evaporated milk
1 1/2 cups sugar
3 eggs
1 teaspoon cinnamon
1 box cake mix (I used spice cake, but yellow, butter or white would work too)
1 cup melted butter (2 sticks)
1 cup chopped pecans
Mix the pumpkin, evaporated milk, sugar, eggs, and cinnamon.
Spread mixture evenly in a lightly greased 9 x 13 baking pan.
Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle the nuts over the top of the cake mix. Pour the melted butter evenly over the top of everything. Do not stir.
Bake at 350 degrees for 50 to 60 minutes or until top is browned. Let cool before serving. Refrigerate leftovers.
1-12 oz can evaporated milk
1 1/2 cups sugar
3 eggs
1 teaspoon cinnamon
1 box cake mix (I used spice cake, but yellow, butter or white would work too)
1 cup melted butter (2 sticks)
1 cup chopped pecans
Mix the pumpkin, evaporated milk, sugar, eggs, and cinnamon.
Spread mixture evenly in a lightly greased 9 x 13 baking pan.
Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle the nuts over the top of the cake mix. Pour the melted butter evenly over the top of everything. Do not stir.
Bake at 350 degrees for 50 to 60 minutes or until top is browned. Let cool before serving. Refrigerate leftovers.
