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Thursday, October 22, 2009

Recipe: Pumpkin Crunch Cake


Pumpkin Crunch Cake is dead easy to make (see above), smells sooooooooo good while baking, and tastes delicious with a hearty cup of Yunnan tea. Always get loads of raves on this one. Here's the recipe:

PUMPKIN CRUNCH CAKE

Ingredients:

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 and 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed

Directions:

  1. Preheat oven to 350 degrees F. Lightly grease one 9x13 inch baking pan.

  2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.

  3. Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.

  4. Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

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