This is one of my favorite fall desserts, it is very quick and easy to make. Even if you aren't a fan of pumpkin (like me, I wouldn't eat a slice of pumpkin pie if it were the last pie on earth) you should try it out. This is especially good to take to a gathering if you wind up in charge of dessert.
Pumpkin Crunch
1 box yellow cake mix
1 15 oz can solid pack pumpkin
1 12 oz can evaporated milk
3 large eggs
1 1/2 cup sugar (I have used splenda for this and it works great)
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 c chopped pecans (optional, it tastes great with or without)
1 cup butter, melted
*Preheat oven to 350 degrees. Grease bottom of 9x13 pan.
*Combine pumpkin evaporated milk, eggs, sugar, cinnamon and salt in a large bowl. Pour into prepared pan.
*Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans.
*Drizzle melted butter over top.
*Bake at 350 for 50-55 mins or until golden brown.
*Cool...serve chilled. Top with cinnamon whipped cream or cool whip.
Cinnamon Whipped Cream
2 cups whipping cream
3/4 cup powdered sugar
1/2 to 1 teaspoon cinnamon
1/2 teaspoon vanilla
*Whip all ingredients to desired consistency...it will take 5 or more minutes with a mixer, so be patient.
***Tip: Chill the bowl for your mixer before you add ingredients and it won't take as long to whip up:)
