Monday, October 27, 2014

Pumpkin Crunch Cake and Homemade Yellow Cake Mix

Pumpkin Crunch Cake

I originally found this recipe on Pinterest. This recipe is super easy, just make sure you break your eggs one at a time in a separate dish before adding to your main dish... why would I say that you might ask... well, we have fresh eggs, laid by our awesome chickens. I however didn't do that with this batch of cake because I was in a hurry, I broke open a couple eggs and they were fine, then I got to the last egg, and it was rotten... YUCKY! It broke right over the bowl, that I had the evaporated milk, other eggs, and pumpkin. All of that needed thrown out and started over, not to mention the smell! yuck. I had to scrub the sink, the bowl, the disposal drain everything and then spray air freshener (fabreeze). Yes, not a pleasant experience. I recommend even if from the grocery store... you should always break your eggs separately one at a time adding each individually before adding to the dish your making.  I digress... 

I have made this recipe a few times in the last couple of months, It is so good that one of my son's asked for it to be his birthday cake this year. I'd say that's huge! I hope you enjoy it! :) The original recipe does not call for brown sugar to be sprinkled on the top but I believe it makes for a better topping. More of a praline topping, so delicious. Next time I may even do some cinnamon and sugar on top with the brown sugar. Who knows, so many possibilities :) Enjoy!

I also, did not use a store bought cake mix. I found another recipe on line for homemade yellow cake mix. I used that in place of the store bought cake mix. Can I just say, it was WAY better then when I've made it in the past with the store bought mix, plus it didn't have all those other additives. To me that's a double win!


1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix (made mine homemade)
1 cup chopped pecans
1 cup margarine, melted
1 cup brown sugar
1 (8 ounce) container frozen whipped topping, thawed

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine, and sprinkle with brown sugar.
Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Note: My oven cooked it in 60 min. Every oven differs in temperature. Monitor closely after 60 min. You do not want to over cook this. 

Homemade Dry Yellow Cake Mix


2 cups all-purpose flour 
1 1/2 cups sugar 
1 tablespoon baking powder 
1/2 cup non-fat dry milk
Combine flour, sugar, baking powder, and non-fat dry milk. Stir with wire whisk until blended together.  Use dry ingredients in place of store bought dry mix for any dump cake.

Note:  I did not add any other ingredients to the mix, and only used this. The original recipe has what should be added if making a straight yellow cake

Enjoy! :)

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