Foodie Friday {Pumpkin Crunch Cake}…

I spent yesterday evening with a wonderful group of ladies in beautiful Waxhaw, NC.  I got a little turned around on my way there, but happily drooled at the homes as I rerouted myself around the area.

Gor.geous! More to come on the awesome ladies at the party. 🙂

I made a PInterest recipe for the potluck.  It wasn’t a complete fail, but there are some things I would do differently.

PUMPKIN CRUNCH CAKE

*Modified from this recipe*

  • (15 oz) can pumpkin puree
  • (12 oz) evaporated milk
  • 3 large eggs, slightly beaten
  • 3/4 cup – 1 cup sugar (1 cup was too sweet for me)
  • 1 tsp cinnamon
  • 1/2 tsp salt
  1. Preheat oven to 350 degrees.
  2. Grease baking dish.
  3. Add ingredients to a large mixing bowl.
  4. Whisk until well blended.
  5. Pour into baking dish.
  • 1 box yellow cake mix
  • 1.5 cup chopped pecans
  • 1 stick of butter, melted
  1. Sprinkle the cake mix over the pumpkin mixture.
  2. Top with chopped pecans.
  3. Drizzle with melted butter.
  4. Bake 50-55 minutes.
  5. Let cool slightly before serving.
  6. Vanilla ice cream would be the perfect ending. 🙂

Have you made any pumpkin deliciousness recently?  Please share! 😉

Until next time…