Pumpkin Spice Cake

Pumpkin Crunch Cake

(Judi Leaming—Dover Post 10/24/2012)

2 cups pumpkin puree                                 

4 eggs at room temperature                         

1 ½ cups granulated sugar                          

1 teaspoon ground cinnamon                       

¾ teaspoon ground ginger
¼ teaspoon ground cloves                           

½ teaspoon salt                                                                 

½ to 1 teaspoon orange extract
1 (2 layer size) spice cake mix
½ cup chopped pecans
¾ cup butter, melted

Preheat oven to 350^o. Lightly grease 13X9-inch baking pan and set aside. Combine pumpkin, evaporated milk, eggs, sugar, spices, and extract in bowl of electric mixer and beat just until well blended. Pour into prepared pan. Evenly sprinkle chopped nuts over the top of this, trying to evenly and completely cover the dry mixture. Bake for 60 to 70 minutes. Cool on wire rack completely before serving. Cover tightly and refrigerate any leftovers. Serves at least 12.

***I tried this recipe yesterday. It was a hit at our house. I hope I have some left for the party tomorrow. Friday a.m. October 26, 2012