Pumpkin Pie Crunch
By Michael Hastings
Winston-Salem Journal
Beth Dodds sent in Pumpkin Pie Crunch, which is essentially a cake like version of pumpkin pie. Dodds said she has been making this easy dessert for more than 10 years, since a friend passed it along to her, and that she gets asked to make it again year after year.
For the pumpkin, it's easiest to choose pumpkin-pie filling, rather than pure canned pumpkin, because the filling has spices already added.
1 yellow cake mix
1 16-ounce can pumpkin (with spices added)
1 12-ounce can evaporated milk
3 large eggs
1 1/2 cups sugar
1 cup margarine or butter, melted
Preheat oven to 350 degrees. Spray or grease a 9-by-13-inch baking dish. Mix pumpkin, evaporated milk, eggs and sugar. Pour in pan. Sprinkle dry cake mix over batter in pan, then drizzle with butter. Bake at 50 to 55 minutes, or until browned. Serve plain, or with whipped topping.
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