The weather only got into the 60's yesterday and barely touched a breezy 70 degrees today. That can only mean one thing: fall is near and it's time to start baking all things pumpkin. This works well; pumpkin is one of my all time favorite flavors. Normally I like to bake everything from scratch, but today was the first day I got back into the kitchen after moving. And it's my mom's kitchen. So since I haven't really lived here in quite some time, I chose to do any easier recipe in case I couldn't locate a necessary item or utensil. And that's how I stumbled upon this recipe and tweaked it for the taste I had in mind.
Pumpkin Crunch Cake
(inspired by this recipe)
1 15oz can pumpkin puree
1 12oz can fat free evaporated milk
3 large eggs
1 1/2 cups Splenda sugar blend
1 tsp cinnamon
1/2 tsp salt
1 box white or yellow cake mix
1 1/2 cups white chocolate chips
1/2 cup (1 stick) butter - melted
