we had a chili party at my house on saturday and i wanted to make a dessert that was easy but still reminded us it was fall.. we needed reminding i think it was 78 degrees saturday afternoon.. we had a fire going in our fire pit but strictly for ambiance there was no need for its warmth.. i had on a sleeveless shirt and i didn't even need a jacket when the sun went down.. but nonetheless this cake did the trick.. it was easy and so good..
pumpkin crunch cake
prep time: 5 minutes
cooking time: 5-60 minutes
servings: 8-12 (depending on the size of pieces you serve)
1 box betty crocker super moist spice cake mix
2 cups pumpkin butter (my recipe can be found here) *
1 can of evaporated milk
3 large eggs
1 cup chopped pecans
1/2 cup mini chocolate chips
1 cup butter, melted
pre heat your oven to 350 degrees (f). spray the bottom of your casserole dish with pam. mix pumpkin butter with evaporated milk and eggs.. whisk to combine.. pour mixture into your casserole dish.. sprinkle dry cake mix over pumpkin mixture.. then top with pecans and chocolate chips.. drizzle melted butter over entire thing.. bake 50-55 minutes.. remove from oven allow to cool about 15 minutes and serve warm or you can serve room temperature... top with whipped topping if you would like..
* if you don't have pumpkin butter you can use 1 15oz. can of pumpkin puree, 1.5 cups sugar, 1 tsp. cinnamon, 1 tsp. pumpkin pie spice and 1/2 tsp. salt
enjoy and get cook'n!!