My friend (Ann of Cupcake Tasting Party fame) casually mentioned this recipe she had seen on her SIL's Facebook as we sat at our daughters' dance class.
Pumpkin Crunch, you say?
My ears perked up and my back straightened slightly. There may have even been a raising of the eyebrow, not sure. Sounded delicious. Just from the title. So I quickly copied it down in my handy-dandy Family Organizer and went about my business. "My business" being heading straight to the grocery store to get the ingredients for this and then going home and making it.
It's a fancy (and EASY) twist on the ole fall favorite, pumpkin pie. I'm not a huge fan of pumpkin pie myself. I'd much rather have some banana cream pie. But this, THIS, my friends, will be added to the Thanksgiving feast. And will probably be made weekly from about mid-September to the end of November. It's my new "Fall Is Officially Here" treat.
1 15oz. can pumpkin
1 12oz. can evaporated milk
1 1/2 C. sugar
1 1/2 t. cinnamon
Combine above ingredients and pour into greased 9x13 pan.
1 Yellow Cake Mix
1 C. melted butter
Sprinkle cake mix on top of pumpkin mixture and pour melted butter over top.
Bake at 350 for 1 hour and 10 minutes.
Your house will smell amazing and the second you taste it you will realize, fall is officially here.
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