Food Friday

Pumpkin Crunch Cake

This dish is A-mazing! It is more like a custard or a ooey gooey cake than a traditional cake and it is yummy for the tummy. My little Henry ate more of it than his Daddy and me combined. He loved it. The more pecans, the better. I love fall and all the pumpkin recipes. Why do we wait until fall to eat pumpkin?! We should enjoy it all year.

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

Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.

The Pumpkin crunch cake may be supper yummy but my little pumpkin is the best pumpkin in the whole patch! I love my little foodie.

Happy Food Friday!
Abby

Published by Abby Lee

Celebrating and decorating with purpose is my favorite thing to do. When I am not filling a tree with ornaments or throwing a birthday party for my golden doodle, I am being mom to a super cool tween son, the wife to a fine blue eyed man and selling real estate. I call northeast Arkansas home and when I am not loving on my people or celebrating in our space, I am using words to express myself here or on my podcast. Be sure to follow me! I am the co-author of a blog called Life with My Sister and have a podcast called Abby As-Is. You can also follow me on Instagram, Facebook, Pinterest and YouTube.

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