Saturday, August 11, 2012

Pumpkin Upside Down Pie (with a Crunch)

After the Spice Cake problem yesterday, I tried an "out of season" dessert last night. It is definitely easy and a keeper. According to www.the, this is called Pumpkin Crunch Cake. I made a few changes and call it Pumpkin Upside Down Pie (with a Crunch).

Here is my recipe:

Pumpkin Upside Down Pie (with a Crunch)

1 box butter yellow cake mix
1 can (15 ounces) pumpkin purée
1 can (12 ounces) evaporated milk
3 large eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup broken pecans
1 cup butter melted (1 stick salted and 1 stick unsalted)

Heat oven to 350 degrees F.
Melt sticks of butter (mine were frozen) in Pyrex or CorningWare dish in the heating up oven. Keep an eye on that butter!
Grease bottom of 9 x 13 inch pan with Pam or Crisco spray (I dusted with flour, too).
Mix pumpkin, milk, eggs, sugar, cinnamon, and salt with a whisk. Pour mixture into greased pan. Sprinkle dry cake mix over the pumpkin mixture and then top with broken pecans.
Drizzle with melted butter.
Bake for 50-55 minutes.

Enjoy warm, but equally delicious at room temperature.
Better than pumpkin pie! ;-D

1 comment:

Linda said...

Trying this again for Thanksgiving Dinner. Smells yummy!