Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pumpkin Crunch Cake
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- #8560
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
1 comment
ingredients
29 ounces pumpkin
1 can sweetened condensed milk
1 cup sugar
2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
3 eggs
1 package yellow cake mix
1 cup chopped pecans
1 cup butter or margarine, melted
directions
Line a 13x9" baking pan with waxed paper.
Mix together the first 7 ingredients. Pour into prepared pan. Sprinkle cake mix over mixture in pan. Sprinkle pecans over top. Pour melted butter over all.
Bake at 350 degrees F for 1 hour. Let set 5-10 minutes. Flip pan over onto tray for serving.
Serve with Cool Whip or whipped cream.
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nutrition data
572 calories, 31 grams fat, 71 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
I enjoyed this recipe but something just wasnt "quite right" so I tweaked it by using a Spice Cake mix rather than a yellow cake mix and it was AWESOME! I also added a little more ground cloves...try it with some spice!! It's mighty nice.
October 22, 2010
This is a kicka$$ dessert. I took it to a party, and then to work, and it got rave reviews. Moderation though - it does have a cup of butter in it. But for a special Fall dessert, this is great.