Today I am posting my 300th recipe! I can't believe it! There are a full 300 recipes on this blog. I have really stepped up my posting this year; in fact it was less than 6 months ago that I posted my 200th recipe. I just love sharing recipes with all of you! I would like to take this opportunity to thank all of you for all of the support you have shown me: the lovely comments here on my blog posts, the comments and questions you post on my Facebook page, the shout-outs, and all the times I hear in person, "Lesa, those recipes you post look great!" As a stay-at-home-mom, I don't get out much and have very little life beyond my two little ones, so being able to share and interact with a wide community of people about something I am really passionate about really means a lot to me.
I'm sure you are all looking at the picture above and are wondering when I am going to stop rambling and being sappy and get to the recipe. Well, this is a great recipe to have as my 300th. It's one that has been popping up constantly on Pinterest with the name of Pumpkin Crunch Cake. While I am still mourning the end of summer, I decided it was time to get on with things (namely, fall) and embrace the fall recipes. I chose this as my first fall recipe of 2011. While I am sure there are multiple variations of this recipe floating around, the one I followed was from the blog The Picky Apple. Are you familiar with dump cake? This is usually a "cake" made by layering dry cake mix with some sort of fruit filling (like canned pie filling). I had never made one before, but when I looked at this recipe, I realized that this is pretty much a pumpkin version of that. It has a pumpkin pie-like custard on the bottom, then the sweet cake mix layer in the middle, and it's topped with a crunchy layer of pecans. It's divine! I decided to rename it to reflect how it's made.
Pumpkin Pecan Dump Cake
1 can (15 oz.) pumpkin puree
1 can (12 oz.) evaporated milk
3 large eggs
1½ cups sugar
1 tsp cinnamon
½ tsp salt
1 (18 oz.) box yellow cake mix
1 - 1½ cups chopped pecans
1 cup butter, melted
Preheat oven to 350°. Grease bottom of 9x13″ pan.
Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans.
Bake 40-50 minutes or until edges brown.
Let sit 15 minutes before serving.
This is such a great dessert for fall. It was our first time having pumpkin anything this season, and it tasted so good! While I love summer and am grudgingly being dragged into fall, I have to say that fall is my favorite "food season". Be prepared for lots of recipes involving apples, pecans, maple, pumpkin, squash, etc. I have a full Pinterest board of fall recipes that I can't wait to get to. This recipe was a great intro to fall food!
I took some of this dessert to my friend Sarah who watched our girls on Friday. She reported that they loved it too. It's got that great contrast of textures going on, with the creamy custard and the crunchy pecan layer. So delightful.
I can't wait to discover my next 100 recipes!
Featured at: Recipe Sharing Monday at Jam Hands, Fusion Friday at Jane Deere, This Chick Cooks Linky Party, Made it on Monday at Lark's Country Heart
This recipe was one of 5 out of 225 featured on This Chick Cooks!