Wednesday, November 17, 2021

Mrs. Endo's Recipe for Pumpkin Crunch cake

 


 Recipe version 2:  For easy buttery pumpkin pie crunch dessert

  • 1 can  13 oz.
    evaporated milk
  • 1 can
    solid pumpkin 15-16 ounces
  • 3
    eggs
  • 1 1/2 c
    sugar
  • 4-5
    teaspoons pumpkin pie spice (recipe follows for home made pumpkin pie spice)*
  • 1/2 tsp
    salt
  • 1 box
    favorite yellow cake mix
  • 1 c
    chopped pecans, or walnuts
  • 1 c
    melted butter
  • whipped cream or cool whip topping
     
     Heat oven to 350 degree's. Grease 13x9 inch pan.
    Mix pumpkin ,evaporated milk,eggs,sugar,pumpkin pie spice,and salt in a big bowl.
     pour in to greased pan.Sprinkle the dry cake mix on top.Top with the pecans,and drizzle melted butter. Bake for 50-55 minutes in 350 degree oven.Cool,cut into squares,Refrigerate and top with whipped cream.
    *Homemade pumpkin pie spice:  To start, you’ll need all of three minutes and the following ingredients: 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves. Mix the spices together in a small bowl and take a little whiff.

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