Fall is creeping up on us as the kids have once again started a new school year. No more back to school sales or pictures of backpacks, pencils and paper being shoved into your face by retailers every time you turn around. Now is the time where that last hot weekend just past and the focus is now on the coming new season.
In honor of that new season approaching I have been trying some new pumpkin recipes and testing them out before I post them for you all. This particular recipe is brand new for my family and I made some of my low fat adjustments to it. Surprisingly, it was so easy to make and my husband really liked it. (he is extremely picky when giving out his approval on food LOL)
I hope you enjoy!
PUMPKIN CRUNCH CAKE
1 box Yellow Cake Mix
1 can (15oz) Pumpkin Puree
1 can (12oz) Evaporated Milk (I used low fat)
3 large Eggs
1 1/2 cup Sugar
1 tsp Cinnamon
1 1/2 cup Chopped Pecans
1 cup Butter, melted (I used low fat margarine)
Preheat oven to 350 degrees. Grease bottom of 9″ x 13″ pan.
Mix together the pumpkin, milk, eggs, sugar,and cinnamon. Pour mixture into greased pan.
Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans.
Bake for 1 hour or until toothpick comes out clean.