So Sunday night, after the guests were gone I felt the desire to bake. So off to the store I went, to gather materials. I wanted to make something Fall-ish and delicious and Pumpkin Crunch seemed perfect. Now, I had made Pumpkin Crunch last year but I’m pretty sure I got about ONE bite of it before Nick took it to work for all his co-workers to enjoy. If you’ve never had Pumpkin Crunch I would suggest you find yourself a can of pumpkin and some butter and get crackin’! I promise you won’t regret it. The recipe goes a little something like this:
1 (16 oz.) can pumpkin
1 1/2 cup sugar
4 tsp. pumpkin spice
1/2 tsp. salt
1 (12 oz.) can evaporated milk
1 Duncan Hines yellow cake mix
1 c. butter, melted
Mix together the first 6 ingredients and pour into a 9 x 13 pan. Evenly distribute the yellow cake mix over the top of the pumpkin mixture. Drizzle the butter over the top of the cake mix. Bake for 50-55 minutes at 350 until it’s nice and golden brown.
It might seem veeeerrrryyyy liquid-y when you first put everything into the bowl, but if you whisk it together it starts to firm up a little. If you really want to kick it up a notch, you can serve it with a little ice cream or homemade whipped cream. Yumm.
On a plate it doesn’t look like much, but let me tell you, it is ADDICTIVE and
O man…my mouth is watering… HAPPY BAKING!