I'm a sucker for certain kinds of cookbooks. Specifically the church/junior league/corporation ones that are typically spiral-bound and sold as a fundraiser. I have SO many easy, great recipes that come from my collection of these cookbooks, which I scour thrift shops and used bookstores for pretty frequently.
One of my favorites is the "Calling All Cooks" collection, published by the Alabama Chapter of the Telephone Pioneers of America, a non-profit, charitable organization of folks from the telecommunications industry. This recipe, however, comes from "Candlelight & Wisteria", a cookbook published by Lee-Scott Academy, a private college-prep school in Auburn, AL.
Not only is this recipe incredibly delicious & decadent, it's insanely easy to whip up, budget-friendly, and a nice change from the usual pecan pie. Perfect served chilled or warmed, you can also make this one a day ahead of time!
Pumpkin Crunch Cake
Ingredients:
1 15oz can of pumpkin (not the pie filling, just the pureed pumpkin)
1 12oz can evaporated milk
1 cup granulated sugar
1 tsp pumpkin pie spice
3 eggs, room temperature
1 box yellow cake mix
1 cup chopped pecans
3/4 cup butter, melted
1 12oz container Cool Whip
1 8oz package cream cheese, softened
1/2 cup confectioner's/powdered sugar
Combine the pumpkin, evaporated milk, granulated sugar, pumpkin pie spice and eggs; pour into a greased 13x9" baking dish.
Sprinkle cake mix on top, then top with pecans. Drizzle the melted butter atop the pecans. Bake for 1 hour in a 350-degree oven.
Let cool completely, then beat the Cool Whip, cream cheese and confectioner's sugar together; serve in dollops atop individual cake pieces. Dust the whipped topping with cinnamon if you're feeling EXTRA fancy.
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