I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
Who’s ready for Fall?! I know I sure am. I can’t wait for the weather to cool off and most of all – pumpkin pie! I’ll be honest – I was never convinced that you could make pumpkin pie any better than it already is. But I now know for a FACT that you can – and it is all thanks to this amazing Pumpkin Crunch Cake that Mom whipped up this weekend. Not only do you get the delicious flavors of the traditional pumpkin pie filling, you get the accompaniment of a buttery crunchy topping that is simply divine. Add those two together and you’ve got mouth-watering amazingness. I’ll take this cake over pie any day now – trust me, you’ll love it!
- Solid vegetable shortening for greasing the pan
- 1 box yellow cake mix (plain, not the pudding added type)
- 1 15 oz. can pumpkin puree
- 1 12 oz can evaporated milk
- 3 eggs
- 1½ cups sugar
- 4 tsps. pumpkin pie spice
- ½ tsp. salt
- ½ cup chopped pecans
- ½ cup chopped walnuts
- 2 sticks butter, melted
- Whipped topping (optional)
- Preheat oven to 350 degrees.
- Grease bottom of a 9 X 13 inch pan.
- Combine the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice and salt in bowl until well combined, then pour into the prepared pan.
- Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.
- Sprinkle the chopped pecans and walnuts over the cake mix.
- Drizzle the melted butter evenly over everything.
- Bake for 55 minutes or until the top is turning golden brown.
- Cool completely before serving.
- You will want to refrigerate this and if you are not serving it after it cools off. If you do refrigerate it, you will want to let it sit for 15 minutes or so before serving to make it easier to cut.
- Enjoy!