Pumpkin Crunch Cake {recipe}

This post is brought to you by CansGetYouCooking.com. I am a member of the Mom It Forward Blogger Network. #cansgetYOUcooking

Hello!  We all know it’s the holidays ~ a super busy time of year. We all have lots of activities & parties to attend. I love having some go to ingredients in my “cantry” to help me out when I need a last minute dessert or dish to serve.  If you are like me by the end of the week (usually around Thursday) we are about to run out of the food in the fridge & our fresh food is either a little mushy (eewww!) or has already been gobbled up. I really love being able to turn to my cantry when I need an easy meal idea or dessert for a party. So today I am going to share our family’s favorite go to dessert ~ Pumpkin Crunch Cake. You can easily stock up on the main ingredients, & you’ll be able to whip up this dessert in no time! So let’s get started! 🙂

We have this cake every year near Thanksgiving. We usually use this recipe for a birthday cake for my daughter, Cara. Her birthday is November 29th. Yes, I know ~ only a few more days! Eek! She’s our Thanksgiving baby! I got this amazing recipe from my friend, Hayley several years ago when we lived down in Texas.  Now it has become a yummy family tradition. As soon as November rolls around my kiddos start asking for it! ha! It has the perfect blend of crunchiness, nuttiness, sweetness & of course, pumpkin!

Ingredients

• 1 large 15 oz. can of Libby’s 100% Pumpkin
• 1 12 oz.can Nestle Carnation Evaporated Milk
• 1/2 tsp cinnamon
• 1 cup sugar
• 3 eggs
• 1 box of yellow pudding cake mix
• 1 package chopped nuts
• 2 sticks butter, melted

Oil a 9×13 inch pan with a non-stick cooking spray. Then line the pan with wax paper. Spray the paper lightly with the cooling spray.

Pour pumpkin mixture into your pan.

Then sprinkle yellow cake mix over pumpkin mixture. Pat chopped nuts over mix. I used chopped walnuts. Spoon melted butter evenly over the surface.

Bake at 350 for 50-60 minutes or until done & slightly golden brown.

• 8 oz. cream cheese
• 3/4 cup Cool Whip
• 1 cup powdered sugar

Bring cream cheese to room temperature. Mix cream cheese & Cool Whip together in a small bowl.  Gradually stir in the powdered sugar. Stir until smooth. Frost the cake, cut into pieces & then serve. This cake is best served at room temperature. Store leftovers (if you have any!) covered in the refrigerator.

Canned foods really do make homemade so much easier! Now is the perfect time to stock up on items such as canned pumpkin, evaporated & condensed milk, pie fillings, vegetables & more. Canned foods mean less time in the kitchen prepping the veggies & fruit. Having a well stocked cantry really makes healthy, homemade meals a reality, more often in our house. Our well-stocked pantry – our “cantry ” – helps us get through the week with creative meals I feel good about serving my family & friends. Every time you go grocery shopping grab an extra dozen canned foods. Within a few months you will have well stocked cantry, too! Try it!

Cans Get You Cooking uses a term called Cantry Thursdays. I know we’ve all been there! ha! It’s Thursday afternoon, everyone is home from work & school & asking “What’s for dinner?”. Annnnd you start to look in the fridge for ideas & you notice that the groceries you bought on Saturday have run out or spoiled. Buuuut before the panic sets in & you reach for your computer to order pizza (again!) remember that the solution for a wholesome, homemade meal is right in your pantry – or Cantry. With canned food staples like canned beans, chicken, broth & tomatoes on-hand, you can easily make it a Cantry Thursday night! Try it! One night a week get creative & make a meal using only items you can find your cantry! All the recipes below were made with ingredients from my cantry. Click on the picture to get the recipe. 🙂

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This post was created for Ginger Snap Crafts by Ginger Bowie.