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November 23 2016 @ 03:13 pm
Thankful Day 23: Pumpkin Crunch Cake  
So sorry. I'm so late but today has been rather busy with trying to finish things up at work before the holiday and also trying to square away dealing with the insurance company about the damaged car. So much fun. But through all that the people have been so nice, helpful and friendly. So I'm thankful for the friendly and helpful people today.

I'm also making this today. I haven't made it yet but I've made it many times. My sister discovered it last year and it is so good and easier than a homemade pumpkin pie.

Needed
1 (15 oz) can pumpkin puree
1 (12 fluid oz) can evaporated milk
4 eggs
1 1/2 cups white sugar
1 tablespoon pumpkin pie spice (see below instructions)
1 teaspoon salt
1 (18.25 oz) yellow cake mix
1 cup chopped pecans (walnuts or almonds work too)
1 cup butter, melted
Now we made ours with almonds as shown in the picture above. I'm not big on pecans. I'll eat walnuts but they aren't my favorite either. I think I'm going to try walnuts on half the cake this time around.

Make It

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Lightly grease one 9x13 inch baking pan.

  3. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.

  4. Mix well, and spread into the prepared pan.

  5. Sprinkle cake mix over the top of the pumpkin mixture, and pat down.

  6. Sprinkle chopped nuts evenly over the cake mix, then drizzle with melted margarine.

  7. Bake in preheated oven for 40 minutes. At this point, check your cake. If the top is becoming to brown, cover the cake with a piece of foil for the remaining baking time.

  8. Continue baking an additional 10-20 minutes or until set.

  9. We've mainly just cut it right out of the pan like the above image but you can put a cake plate or serving dish on top and turn the cake over so the cake ends up on the plate. This gives it an upside down look which is fun.

  10. You can also serve it with whipped cream if you desire.

So, I also don't ever have pumpkin pie spice in my cupboard but I realized I can make it in like three minutes.

Needed
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves.

Make It
Mix the spices together in a small bowl and take a little whiff. But here is the thing. I don't do the allspice or the clove as too me it is just as good.

What are you thankful for today?
 
 
 

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tracyj23: Flowers - sunflowertracyj23 on November 24th, 2016 03:11 pm (UTC)
Well this looks amazing! I wonder if you can substitute chocolate chips or something in for the nuts? My family isn't big on nuts, and some of them I have dietary issues with.

Thank you for showing me how to make pumpkin pie spice! Ive seen recipes needing it before but I don't have it and never remember to buy it when I"m out.

I'm thankful for all of your awesome recipes! :D
Jill aka Jo: SPN: Bike wheeesireesanwar on December 2nd, 2016 01:01 am (UTC)
You could probably do a chocolate cookie crust or even a graham cracker crust on the bottom/top instead of nuts. The way you make it with pouring the butter over it is so much like making a crust. I'd try that.

You're welcome. I never have it either so it is nice to know what I can pull out of my cupboard to make it.

Cool!
Kaylee Winchesterroguem on November 28th, 2016 11:41 am (UTC)
Glad you got good help.

That cake looks so yummy.

Thanks for the pumpkin spice recipe. :D
Jill aka Jo: Movie: Dragon - Toothless Smilesireesanwar on December 2nd, 2016 01:01 am (UTC)
Me too.

It was delicious. We'll probably make it at Christmas too.

You are welcome.