Wishful Thinking
I love fall. Too bad the Northern California weather doesn’t seem to agree with me. Therefore, I will *make* it happen. Even if that means sweating to death in my jeans and adorable flannel shirt, drinking pumpkin lattes when it’s 85 degrees out and burning apple cinnamon candles in my home, despite the a/c running.
So far, none of this has worked. So last Sunday, I pulled out the big guns. It was time to make my momma’s Pumpkin Crunch Cake. Desperate times call for desperate measures, people.
This being the case, I attempted to recall the recipe as best as could, seeing as how my momsie was out of town at the time. Normally, I would just wait to get the correct recipe, but something had to be done about this nonexistent fall season.
I wracked my brain and came up with the main ingredients. Canned pumpkin, yellow cake mix, evaporated milk and BUTTER. Lots and lots of butter.
I also remembered that this was a kind of dump cake, meaning you just mix and bake. Butter and easy? Does it get more *awesome* than that?
So, armed with my foggy memory and cups of butter, I attempted the recipe. Thank heavens, it turned out. Almost as good as my momma’s. Almost.
Pumpkin Crunch Cake
by Sarah’s momma
15 oz. canned pumpkin
10 oz. can evaporated milk
1 c. packed brown sugar
3 eggs
1 t. pumpkin pie spice
1 box yellow cake mix
1 c. butter, melted
1/2 -1 c. chopped walnuts (I used toffee bits as the men folk in my home aren’t fond of walnuts)
Preheat oven to 350 and grease a 9×13 pan. Set aside.
Mix together pumpkin, evaporated milk, eggs, and pumpkin pie spice. Pour into greased pan.
Next, sprinkle yellow cake mix over pumpkin mixture. Drizzle melted butter over the yellow cake mix and sprinkle on the walnuts or toffee bits.
Bake @350 for 40-45 minutes.
Eat heartily and with lots of vanilla ice cream.
My Hands Full 