You Owe This To Yourself – Pumpkin Crunch Cake
This is a first for this blog. I am recommending my first recipe – and you will want to pay attention to this. In fact, you owe this to yourself – you have to try this Pumpkin Crunch Cake! Let me tell you why.
Our church is currently reading through Strangely Bright by Joe Rigney in our life groups. In his chapter three, while making a fantastic point about Jesus being better than any pleasure in the world, he refers to his wife’s pumpkin crunch cake. He refers to it as “an autumn delight.” He writes:
What do I do with the truth that Jesus is better than pumpkin crunch cake? There are two possibilities. The first says, “I love pumpkin crunch cake. But Jesus is better. So maybe I shouldn’t love the sweet pumpkin filling and the crispy cake topping and the crunchy pecans scattered throughout so much. Perhaps I should even mix in a little vinegar to spoil the taste. Maybe I should suppress my satisfaction in the cake so that it doesn’t compete with my satisfaction in God.” The second says, “This cake is unbelievably good, and it’s just a fleeting taste of the fullness of joy that Jesus offers. As I eat it, I want to do so in such a way that I also taste and see that the Lord is good.” (p. 54)
Friends, as one who has now tried this recipe, thanks to Hope Goffeney, I wholeheartedly recommend this to you.
In fact, I would suggest that you follow Joe Rigney’s recommendation and think highly of Jesus Christ with every single bite.
Let me give one more recommendation though – I would try it alone the first time. Trying it alone should give you enough bites to verify its goodness. Be sure to add whip cream and/or some ice cream as well.
The Rigneys wrote about this recipe several years ago and shared its contents.
From Jen Rigney…
As long as I can remember, this dessert has been a staple at our family table during the fall months. My mom used to make this when we were younger and we enjoyed it every Thanksgiving and Christmas (and then the following mornings for breakfast!). I now make it for my own family and friends almost weekly this time of year. Last week, a new record was set with three pumpkin crunch cakes in four days. That’s just what happens when you have four college guys living in your basement, I guess.
My husband will tell you that this is his absolute favorite dessert. Here’s the recipe in case you want it to become yours as well!
Pumpkin Crunch Cake
1 can (15 oz) pumpkin
1 can (12 fl. oz) evaporated milk
1 1/2 cup granulated sugar
2 tsp. pumpkin pie spice
1 tsp. salt
4 eggs
1/2 box yellow cake mix
1 cup chopped pecans
1 cup unsalted butter
Directions
Preheat oven to 350 degrees. Beat together first six ingredients until well mixed and pour into 9″ x 13″ greased pan. Sprinkle 1/2 box of yellow cake mix over pumpkin mixture. Then sprinkle chopped pecans over cake mix. Thinly slice butter over pecans (use entire cup, or more, if needed to completely cover the cake). Bake for 50-55 minutes. Enjoy with vanilla ice cream or whipped cream!
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