Pumpkin Crunch Cake (Week 38)

Fall is in the air (certainly not in the temperature!).  This wonderful little cake is both easy and very "fall".  To me it is a pumpkin and pecan pie married and living happily ever after.  A million thanks to my pal (and follower) Leesa for the recipe.  It's FABULOUS!!

Pumpkin Crunch Cake

• 1 can (15 oz.) pumpkin
• 1 can (12 oz.) evaporated milk
• 3 large organic eggs (I like Flower Garden of Madera -- Fresh!!)
• 1 1/2 cups sugar
• 1 tsp. cinnamon
• 1/w tsp. salt
• 1 box yellow cake mix
• 1 1/2 cups chopped pecans
• 1 cup butter, melted

Preheat oven to 350 degrees.  Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in a large bowl (use a hand mixer).  Pour in to a greased 13 x 9 baking dish.

Run the cake mix through a sifter to get out the lumps and sprinkle the dry cake mix over the top of the pumpkin mixture.  Top0 with nuts.  Drizzle melted butter on top and bake for 50 to 55 minutes or until golden brown.  Cool.  Serve chilled (or warm) with a dollop of whipped topping......or not!  YUM