Pumpkin Crunch Cake

Saturday, October 22, 2011

You may have noticed that I haven't been posting any Medifast friendly recipes lately. This is because I found out I am pregnant so I will no longer be doing Medifast anymore! This is hubby and I's first child so we are soooo excited to find out this great news! Even though I may not post Medifast friendly recipes on my blog, you may still find some on my face book page "Sandy's Kitchen: Medifast Friendly Recipes". I post the recipes I have not tried under the "Notes" section. I wish you continued success on your weight loss journey!

This recipe isn't Medifast friendly but this makes a wonderful decadent dessert that is perfect for the Fall season. It tastes like a crustless pumpkin pie with a very yummy crunchy topping that was buttery and sweet! Try serving this instead of the traditional pumpkin pie for Thanksgiving. Your guests will definitely go after seconds! Enjoy!


Pumpkin Crunch Cake

Ingredients:
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
1/4 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup unsalted butter, melted

Directions:
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 butter.
Bake for 60 to 80 minutes, or until done. Top with whipped topping, if desired.


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This recipe is linked to Sweet as Sugar Cookies. Lisa hosts Sweets for a Saturday on her blog every Saturday so go check out all the other yummy recipes made from other bloggers! just click the icon below!





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