Pumpkin Crunch Cake

I find this cake addictive.  I think I like it better than pumpkin pie. I can't make it very often or if I do I have to share it or I will eat the whole pan.  I like it that much.  It is pretty much pumpkin pie on the bottom and then cake mix with butter and nuts on the top.  I compare it to cherry dump cake.  If you love pumpkin than you should try this asap!

Pumpkin Crunch Cake
from various sources

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INGREDIENTS

1 box yellow cake mix

1 (15 oz) can pure pumpkin

1 (12 oz) can evaporated milk

3 whole eggs

1 cup sugar

1 TB. cinnamon

1 tsp. pumpkin pie spice

1 cup chopped pecans

1 cup melted butter

DIRECTIONS

1. Pre-heat oven to 350 degrees and grease a 9X13 pan.
2. In a large bowl, mix pumpkin, milk, eggs, sugar, pumpkin pie spice, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.
3. Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 60 minutes.
4. Cool. Top with whipped cream or ice cream.

Apple Turnovers

These turnovers are so easy to make.  They are so yummy.  I am not a huge fan of apple but these are very good and I have made these turnovers in cherry.  I picked this recipe to make for my Simple, Easy, Cooking Class at the library.  They were a big hit.  The recipe calls to make them them big but I have cut them down and made the turnovers smaller.

Apple Turnovers
from Taste of Home

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INGREDIENTS

1/3 cup sugar   

1 TB. all-purpose flour  

1/2 teaspoon cinnamon

4 cups chopped peeled apples

1 package (17.3 ounces) frozen puff pastry, thawed

Topping:

3 TB. Butter, melted

2 TB. Sugar

¼ tsp. Cinnamon

vanilla ice cream, optional

DIRECTIONS

1. In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares.  Or eight if you want smaller turnovers.
2. Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal.  If doing eight squares per sheet do about 2 TB of mixture. Place on a parchment paper-lined baking sheet.  Or I like to use my spill mat sheets.
3. In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired. Yield: 8 or 16 servings. 
   If you want cherry use a can of cherry pie filling.