Pumpkin Crunch Cake

I love to bake. I do not love to cook.

To keep me (and Marcus) from weighing a ton, I like to bake for others. I typically take my treats to my office, Marcus' office or to church gatherings. Nothing like a big potluck to present your latest new dessert recipe. Throw in a stick of butter and some nuts and it is a sure winner!

I baked this on Sunday afternoon for my team meeting this afternoon. I think fall is a great time for desserts because the weather cools off and the fluffy sweaters come out! One of my favorite fall sweets is from Josette Hatley, our Sunday School teachers wife. She brought this for breakfast one day last year. For breakfast!!

Here is the recipe for you to try at home:

Pumpkin Crunch Cake

Beat together the following:

14 oz. can pumpkin

12 oz. can evaporated milk

1 1/2 cups white sugar

1 t. cinnamon

1/2 t. ground ginger

1/4 t. cloves

1 t. salt

4 eggs

Pour into a greased 9x13 pan.

Spinkle the following (in order) over pumpkin mix:

1 DRY yellow cake mix (do not add anything to the boxed mix)

1 cup chopped pecans

2 sticks of butter, sliced in 1 inch slices

Bake at 350 for 50 minutes.

WARNING: Your house will smell divine and sampling will have to occur :)