Oh, Fall. I just lurve you so much.
I want to marry you.
I want to have your babies.
I want to grow old with you.
In the meantime, I’ll just eat your delicious foods.
This recipe might look a bit familiar to some of you. I shared it last October. I don’t normally re-post old recipes, but you guys. I have a really good
I’m at the beach. One last little bit of summer happening here. It’s glorious and wonderful and super fantastic. Also, good. Very good.
My daughter agrees.
Because I totally failed to prepare for vacation, you guys are left with a rerun. I think you’ll forgive me as soon as you taste this one, though.
Pumpkin Crunch Cake
1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
1 1/2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
pinch of cloves
1 teaspoon salt
1/2-ish box yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Line a 9x13 pan with parchment paper. Preheat oven to 350 degrees.
In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined.
Pour into the prepared baking dish.
Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be very cakey.
Sprinkle with the chopped pecans.
Pour the melted butter evenly over the top of the cake.
Bake for 60-70 minutes or until the top is lightly browned and the custard is set.
Serve warm or cold. Store in the refrigerator.