Pumpkin Crumble Cake
In my ongoing tribute to all things Pumpkin, I am posting the recipe for Pumpkin Crumble Cake. We're taking it to dinner group tonight at which time our fame will be known throughout Parker.
This has seriously made me a small-time celebrity. As in, "This is my friend, Nicole, who makes that great Pumpkin Crumble Cake." And then they gush about its fabulousness.
I'm not saying this to pat myself on the back or anything. It's not like I made it up, I merely mixed the ingredients.
It's far more Paula Deen than Ina Garten.
Last time Brad and I made it (over a year ago, I might add) we found ourselves up past midnight, eating directly from the serving dish. And eating. And eating. Our bodies were not kind to us the next day.
Pumpkin Crumble Cake
Combine:
1 16 oz. can pumpkin
12 oz. evaporated milk
2 eggs
1 ½ c. sugar
3 t pumpkin pie spice
½ t. salt
1 box yellow cake mix
1 c. melted butter
1 c. chopped pecans (optional--I like to toast chopped pecans and walnuts)
Pour mixture into greased 9 x 13 pan. Sprinkle cake mix over top. Drizzle melted butter and pecans over cake mix. Bake at 350 for 50-55 minutes.
from my Mom
Friday, October 12, 2007
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2 comments:
Tonight's dinner conversation: "So, what did you do during Kinsley's nap today....clean, laundry, bible study, shower?" Amy hesistantly replies, "read Nicole's blog".
YUM-O!
I made your Pumpkin Crumble Cake tonight, and I proudly served it to my home group. They gave rave reviews, asking me to please, oh please make it again.
And so I will. Your recipe has been promoted from blog to a printed hard copy in my cookbook.
That's serious business.
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