SARAH GRAY, you are the winner of your very own Pampered Chef Mix 'n Chop! Congratulations! Contact me at pithyskitchen (at) gmail (dot) com with your address and I'll send it your way!!!
This giveaway was so fun! I loved reading your entries - I love knowing everyone's favorite holiday dishes! So fun! I have several favorite holiday dishes...all traditional in my family! Cheese grits, roasted beef tenderloin, my mom's lasagna made with fresh pasta, breakfast enchiladas (I'll have to share that recipe someday...my mom makes the best!), Sweet Spots. It's hard to pick just one!!! I love it all!!!
I made a pumpkin crunch cake awhile back and forgot to share it with you...this is a recipe that everyone knows about but it's just so good! Great flavors and texture. I'm not a huge pumpkin person but topped with cake mix and butter? Seriously???
All you do is mix up a pumpkin pie filling-like mixture, pour it into a baking dish...
And then you sprinkle on a dry yellow cake mix, pecans and toffee chips.
Oh, and then cover the whole thing with melted butter.
How bad does that sound?
Just don't bake it too long. We want this to be nice and moist, not dry and cake-like.
So take it out of the oven when it's still jiggly, because it will set up as it cools.
Which goes along with my motto: DON'T OVERBAKE IT. And you're good.
Pumpkin Crunch Cake
15 oz. can pureed pumpkin
12 oz. can evaporated milk
1 1/2 cups sugar
1 tsp vanilla extract
1 tsp salt
2 tsp pumpkin pie spice
18 oz. yellow cake mix
2 sticks butter, melted
1 cup finely chopped pecans
8 oz. bag toffee chips
Whisk together the pumpkin, evaporated milk, eggs, sugar, vanilla, salt and pumpkin pie spice. Pour in a greased 9x13 baking dish. Sprinkle the dry cake mix on top. Sprinkle the pecans and toffee chips evenly on top and then pour the melted butter evenly on top.
Bake in a 350 degree oven for 45 minutes or so - you want it to be jiggly (not set); it will set up as it cools and you want it to be a nice moist texture (not too cake-like). Cool to room temp and serve!