OCTOBER 2010 RECIPE

FROM: ROCKY MOUNTAIN LODGE BED AND BREAKFAST [web site]

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!

Pumpkin Crunch

PUMPKIN LAYER

  • 1 (15 oz) can solid pack pumpkin
  • 1 (12 oz) can evaporated milk
  • 3 eggs
  • 1 3/4 cups sugar
  • 1 1/2 tsp. ground cinnamon
CRUNCH TOPPING
  • 1 box yellow cake mix
  • 1 cup chopped pecans
  • 1 cup (2 sticks) butter, melted
WHIPPED TOPPING
  • 1 (8-oz) pkg. cream cheese, softened
  • 1 cup heavy whipping creaqm
  • 1/2 cup powdered sugar
  • 1/2 tsp. ground cinnamon
  • Grated nutmeg, for garnish

CAKE:

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.

WHIPPED TOPPING:

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.

TO SERVE:

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

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