OCTOBER 2010 RECIPE
PUMPKIN PIE CRUNCH CAKE
Calling all pumpkin pie lovers... This recipe is another way to enjoy your pumpkin pie. It's a rich pumpkin pie bottom with a crunchy topping. This Pumpkin Crunch Cake is a wonderfully rich dessert for the fall and holiday season. Enjoy!
Preheat oven to 350 degrees. Grease bottom of a 9x13-inch 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. Can be served at room temperature, or refrigerated.
In a large mixing bowl whip cream cheese until light.
Add cream and continue to whip until starting to thicken slightly.
Add powdered sugar and cinnamon and continue to whip until smooth and light.
Cut cake into 24 pieces. Top each piece with a spoon of cream, or put cream into a pastry bag and pipe in swirls onto each piece. Sprinkle with grated nutmeg.
Makes 24 pieces