Pecan Crusted Pumpkin Cake (pie)

I discovered this recipe while attending a class for new wives called Apples of Gold. Table Rock Fellowship made this class available to 12 young women back in ’03, & I was chosen as one -to meet once a week, have a cooking lesson, a Bible lesson from one of the 4 women mentoring us, and have a good time learning how to be the best wife you can be, and are called to be.  This class brought a new light to cooking & baking (for me) and made me excited to try all kinds of new recipes. Every week we were literally served a 3 course meal by other women (singles or college ladies) in a formal setting & had to sit by new people each time, but the tables had little conversation-starter cards so we we weren’t awkward. It was a great experience. I’d recommend every church offer an “Apples of Gold” course once a year.

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Filling:

4 eggs (L)

1 Lrg can of PUMPKIN

1/2c. Brown Sugar

1 can Sweetened Condensed Milk

1/4 tsp Salt

1. 1/2 tsp Cinn

1 tsp. ea of Nutmeg, Cloves, Ginger

Mix all of the above & pour into sprayed 9×13

Topping:

1 yellow or butter cake mix (dry)

1. 1/2 cubes of butter (melted)

3/4 c. chopped pecans

below: just before we baked it…

Sprinkle cake mix over top, lightly pat. Drizzle melted butter & cover w/chopped pecans.

Bake in a 325 oven for 1 & 1/2 hrs, let cool a bit, then serve w/REAL whipped cream & dash of nutmeg!


Delish dessert, served warm… OR cold right out the fridge after Thanksgiving when you get up at 2am with the munchies & you’re looking in the kitchen for something that sounds yummy and satisfying!

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