Pumpkin crunch dump cake
Ingredients:
1 (29 ounce) can pumpkin purée
3/4 cup half and half
3 eggs
1/2 cup brown sugar, packed
2 TSP pumpkin pie spice
1/2 TSP salt
1 (15.25) yellow cake mix
1/2 cup pecans, coarsely chopped
1/2 cup melted butter
M1. Preheat oven to 350°.
2. Grease a 9 x 13“ cake pan and set aside.
3. In large bowl, whisk together pumpkin purée, half-and-half, eggs, brown sugar, pumpkin pie spice and salt. Pour into prepared pan. 4. Sprinkle cake mix over batter and spread evenly, do not mix.
5. Sprinkle pecans on top and then drizzle melted butter over pecans.
6. Bake in preheated oven for 45 minutes or until toothpick comes out clean; do not over bake.
7. Cool on wire rack and chill in fridge for a few hours before serving.
(Note: I added a tsp of pure vanilla extract to my batter. I also omitted the pecans. I did not have pumpkin pie spice on hand, so I used 1 TSP cinnamon, 1/2 TSP nutmeg and 1/2 TSP cloves. Enjoy.
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Ingredients:
1 (29 ounce) can pumpkin purée
3/4 cup half and half
3 eggs
1/2 cup brown sugar, packed
2 TSP pumpkin pie spice
1/2 TSP salt
1 (15.25) yellow cake mix
1/2 cup pecans, coarsely chopped
1/2 cup melted butter
M1. Preheat oven to 350°.
2. Grease a 9 x 13“ cake pan and set aside.
3. In large bowl, whisk together pumpkin purée, half-and-half, eggs, brown sugar, pumpkin pie spice and salt. Pour into prepared pan. 4. Sprinkle cake mix over batter and spread evenly, do not mix.
5. Sprinkle pecans on top and then drizzle melted butter over pecans.
6. Bake in preheated oven for 45 minutes or until toothpick comes out clean; do not over bake.
7. Cool on wire rack and chill in fridge for a few hours before serving.
(Note: I added a tsp of pure vanilla extract to my batter. I also omitted the pecans. I did not have pumpkin pie spice on hand, so I used 1 TSP cinnamon, 1/2 TSP nutmeg and 1/2 TSP cloves. Enjoy.
_._,_._,_
