It’s pumpkin season time. You know what that means right? Yep, you’re right. Pumpkin here, pumpkin there, pumpkin coming out of the wazooo, pumpkin recipes everywhere! I had to jump on the bandwagon and post at least one pumpkin recipe ya know?
My grandmother gave me this recipe. She told me in her exact words, “Aper that cake was sooo good!” Yeah, she pronounces my name as, Aper or sometimes Prilly (My name is April). Anyway, she told me to try it out. She even gave me pecans, brown sugar and evaporated milk since I was out of them. Gotta love Grandmas!
This isn’t any ordinary pumpkin cake. It’s more of a custardy sweet pumpkin bottom kinda like the texture of pumpkin pie but thicker, a crumbly moist layer (cake mix, mixed with pumpkin pie spice) then a nutty crunchy top drizzled with melted butter and then topped off with whipped cream. You got the picture? Sounds good doesn’t it? I think this is one of the most easiest pumpkin desserts out there, so go ahead and share this recipe or pin it to your Thanksgiving Pinterest board.
On another note I will be in Punta Cana DR next week on vacation. I may or may not be posting but I will try to post pics of my vacation and of course the food on Facebook so make sure you are following me on there!
Also, I just want to say thanks for all my new subscribers/followers. I truly appreciate you all! 🙂
Recipe adapted (however, I made some changes) from McCormick