Pumpkin Crunch Cake

Pumpkin Crunch Cake

Pumpkin Crunch Cake

 

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October may be over, but anything pumpkin seems to still be a popular item.  Especially with Thanksgiving coming up.  If pumpkin pie is not your thing, or you would like something other than pie for your holiday dessert table, these dessert squares will surely fit the bill.

Recipes featuring the great orange squash are still popping up everywhere.   I have a whole board devoted to pumpkin on Pinterest….it’s called “Pumpkin Anything” and so many  pictures from that board get repinned.  Today’s recipe is one that I found on Pinterest, one of those quick and easy baked items that use a cake mix for convenience.  You’re gonna love this one 🙂

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This dessert is fabulous,  tasting like pumpkin pie, but rather cake-like,  a cross between cake and a creamy dessert square.  The pecans on top give it some crunch, so you have a nice contrast between the creamy pumpkin layer, the cake layer and the topping.   Oh, and be sure to dollop each serving with some whipped cream.   This makes a 13″ x 9″ pan, so there will be plenty of servings, about 20 – 24.

PUMPKIN CRUNCH CAKE

Yield:    Makes 20 – 24 servingsIMG_8134

Ingredients:

  • 1 can pumpkin puree
  • 1  12-0z. can evaporated milk
  • 3 large eggs
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 box Yellow Cake mix
  • 1/2 – 1 cup pecans, chopped
  • 2 sticks butter, melted ( I used 1 stick butter and 1/2 cup coconut oil with good results.)

Directions:

1.  Preheat oven to 350*F.   Spray a 13″ x 9″ pan with non-stick cooking spray.

2.  In a large mixing bowl, whisk together the pumpkin, milk, eggs, sugar, cinnamon and salt.  Pour into the prepared baking pan.

3.  Sprinkle the cake mix evenly over the pumpkin layer.   If the mix is very lumpy, run it through a sifter before sprinkling it on.

4.  Sprinkle chopped pecans on top of cake mix.

5.  Drizzle butter over all.    Bake at 350*F. for 50 – 55 minutes or until golden brown.    Cool.

Golden brown from the oven.

Golden brown from the oven.

 

Serve with a dollop of whipped cream.

This is sooo good!

This is sooo good!

 

SOURCE:   Itty Bitty Homestead

 

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Chocolate Caramel Oatmeal Bars

I made these bar cookies this week for my husband to take to a meeting.  (He always signs up to bring a dessert.  I wonder why? ) Anyway, these can be put together pretty easily and the recipe makes a 13″ x 9″ pan full.  That way I get to keep about 6 squares for us at home and he takes the rest.  Any dessert with chocolate in it seems to call me repeatedly until its gone, so I have to protect myself from such temptation.

The basis of the cookie dough is a boxed yellow  cake mix to which butter, egg, and oatmeal is added to make a crumbly mixture.  Press half of it in the baking pan,  partially bake it, then layer chocolate chips and walnuts on top, drizzle with caramel syrup, and cover with the remaining crumb mixture.  Finish baking and Voila!  you have delicious, chewy, chocolaty bars.  Whenever I bring these somewhere, or serve them, I get asked for the recipe.

INGREDIENTS

Yield:  24 bars  Cut 6 rows x 4 rows

  • 1 boxed yellow cake mix
  • 3/4 cup butter, softened
  • 1 egg
  • 2 cups Quick Oats
  • 1 1/2 cups chocolate chips
  • 1 cup walnuts, chopped
  • 1 cup caramel ice cream topping
  • 1 Tablespoon flour

DIRECTIONS

  1. Preheat oven to 350 degrees.  Grease a 13″ x 9″ pan.
  2. With electric mixer beat cake mix with the butter and egg till crumbly.  Stir in oats. Reserve 1 1/2 cup oat mixture.
  3. Press remaining crumbs into baking pan.   Bake  14 – 18 minutes until light golden brown.  Do not over bake.
  4. Remove from oven and sprinkle chocolate chips and nuts over hot crust.
  5. Mix caramel syrup with the 1 T. flour.  Drizzle over chips and nuts.
  6. Use the reserved crumb mixture to sprinkle over the top.  Pat down lightly.
  7. Bake for another 20 – 25 minutes till golden brown.  Its best not to over bake these as they will get very firm and hard to remove from the pan.  Allow to cool slightly, and run a knife around the edges to loosen caramel from pan while still warm.  When cooled completely, cut into bars.    Makes about 24 bars.

SOURCE:    Taste of Home Annual Recipes, 2000