Pumpkin Crunch Cake

I love the fall season but it really  has been a rough week.  Hurricane Sandy has been a sobering reminder about Mother Nature.  I never thought the power would be out as long as it was.  Nothing is worse than being cold.  And trying to get gas for our cars and generator has been a nightmare.  Hours spent on long lines wears on you.  

Nothing was more sobering than going to my sister’s house.  Trees down everywhere, electric lines and poles on the ground.  They have oil heat and a well for water.  So they had no electric, heat or water.  Luckily we found them a generator, so on the third day they had electric and heat.  But, many were not so lucky.  We take so much for granted.

I spent this morning making breads for the innkeepers at my former bed and breakfast.  They are on generator power, have a full house of guests and no oven.  Luckily they have a gas stove and gas heat.   They have been fielding hundreds of calls from people looking for  a warm place to stay, especially now  as it is getting colder.

One of my favorite fall recipes is Pumpkin Crunch Cake.  It is a cross between a sweet bread and pumpkin pie.  It is relatively simple to make and will last for about a week in the refrigerator.  At the Inn I used to serve it as a breakfast sweet bread, but you could easily service it as a dessert.  It is a great alternative to pumpkin pie.  

This recipe is very versatile.  You can make quite a few substitutes in this recipe to satisfy your tastes.  The yellow ake mix can be substituted for spice cake mix.  This will give your cake a spicy zip to it.  If you are calorie conscious you can use skim evaporated milk with virtually no taste change.  The nuts used on top can be walnuts or pecans.  Enjoy!

 

Pumpkin Crunch Cake

4 eggs
2 cups pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 1/2 cups white sugar
2 tsp pumpkin pie spice
1 ½ tsp cinnamon
¼ tsp ginger
1/8 tsp nutmeg
1 tsp salt
1 (18. 5 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x13 inch baking pan.

Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.

Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down. Sprinkle the chopped pecans over the top of the cake mix then drizzle the melted margarine all over the top.

Bake at 350 degrees F (175 degrees C) for about 1 hour but no longer than 1 hour and 20 minutes. Top cooled cake with whipped topping when ready to serve.

Filed under: Cake & Frosting RecipesHoliday Cakes and Cookies