Wednesday, November 11, 2015

Pumpkin Pie Crunch Cake




1-15 ounce can solid pack pumpkin
3 eggs
1-12 ounce can evaporated milk 
1¾ cup white sugar 
1½ teaspoon ground cinnamon 
1 box yellow cake mix 
1 cup chopped pecan
1 cup butter, melted

1- 8 ounce package cream cheese,
1 cup heavy whipping cream
½ cup powdered sugar
½ teaspoon ground cinnamon


Preheat oven to 350°. Grease bottom of a 9 X 13 in. pan. Combine pumpkin, evaporated milk, eggs, sugar and cinnamon. Pour into pan.
Sprinkle dry cake mix evenly over pumpkin layer. Top with chopped pecans. Drizzle butter over pecans. Bake for 50 - 55 minutes or until golden brown. Cool and serve with Whipped topping.
Topping: In a large mixing bowl whip cream cheese until light. Add cream and continue to whip until starting to thicken slightly. Add powder sugar and cinnamon and continue to whip until smooth and light.





Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

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