pumpkin crunch cake
As long as I can remember, this dessert has been a staple at our family table during the fall months. My mom used to make this when we were younger and we enjoyed it every Thanksgiving and Christmas (and then the following mornings for breakfast!). I now make it for my own family and friends almost weekly this time of year. Last week, a new record was set with three pumpkin crunch cakes in four days. That’s just what happens when you have four college guys living in your basement, I guess.
My husband will tell you that this is his absolute favorite dessert. Here’s the recipe in case you want it to become yours as well!
Pumpkin Crunch Cake
1 can (15 oz) pumpkin
1 can (12 fl. oz) evaporated milk
1 1/2 cup granulated sugar
2 tsp. pumpkin pie spice
1 tsp. salt
4 eggs
1/2 box yellow cake mix
1 cup chopped pecans
1 cup unsalted butter
Directions
Preheat oven to 350 degrees. Beat together first six ingredients until well mixed and pour into 9″ x 13″ greased pan. Sprinkle 1/2 box of yellow cake mix over pumpkin mixture. Then sprinkle chopped pecans over cake mix. Thinly slice butter over pecans (use entire cup, or more, if needed to completely cover the cake). Bake for 50-55 minutes. Enjoy with vanilla ice cream or whipped cream!
the rigneys 
What?! You gave away our secret family recipe! Hee hee
Sorry, mom!
Oh yummy….I can’t wait to try this. I love the fall season.
thanks [?] MamaP
I’m pretty sure everyone in Joe’s TBI class is going to make this ASAP. Yum!
I am always skeptical of desserts which do not involve chocolate but after the repeated accolades from your husband during class, I decided to make it for my family. It is indeed delicious…though I couldn’t bring myself to do two sticks of butter — aaahh!! — but it was decadent even with the one. And the surprise biggest fan in our family is the two-year old. She was so jazzed about it that she could barely contain her joy by standing on her chair while she ate it and jumping up and down with each bite, stopping only to clap her hands and shout “hooray!” — kinda sounds like Mr. Rigney even when he’s describing it a couple hours removed from eating it — ha! ha! I *love* when I find a dessert that does that for my husband! (-:
What size can of milk?
I tried this very awesome sounding dessert today. But something went terribly wrong??? It was more like pumpkin crunch slop? I baked it for about 60 minutes, but it never set. The taste is out of this world delicious…but the texture leaves something to be desired. Can you tell me what size of can of pumpkin and evaporated milk you use? Perhaps that is where I went wrong? Thank you!!