Prepare Today Homemade - Pumpkin Crunch Cake

This is my family's new favorite dessert.  We love pumpkin and we eat it all year round at our house. I buy enough cans during the Thanksgiving sales to get us through the whole year.  

Are you all on Pinterest?  If not, you should be :)  It is an addicting photo website. You can view pictures of recipes, home decor, quotes, and everything else you can imagine.  This recipe is one that I pinned on Pinterest and actually made.  A lot of what gets pinned on Pinterest is just ideas and wishes ;)

This recipe uses almost all food storage/pantry items. The only ingredient not shelf stable is the butter, and I thought afterwards that I could have used powdered butter since the recipe calls for melted butter.  I will try that out and update if it works.

After mixing the wet ingredients sprinkle a boxed cake mix over the top.  My girls love to help in the kitchen and this was a perfect job for them.

This is the cake mix all pressed down and ready for the melted butter....

The original recipe called for 2 sticks of melted butter!!!  Paula Deen, eat your heart out! But I couldn't do it!  That seemed like way too much melted, artery clogging stuff....so I just did 1 stick of butter.  And it worked!

Pumpkin Crunch Cake 
1 15oz can pumpkin
1 12oz can evaporated milk
4 eggs (1/4 C powdered eggs + 1/2 C water)
1 1/2 C sugar
2 t pumpkin pie spice
1 t salt

Preheat oven to 350°

Mix all ingredients above until combined and pour into a greased 13x9 baking pan. 

Sprinkle 1 box of yellow cake mix over the pumpkin mixture and gently press down.

Drizzle with 1 stick of melted butter.

Bake for 60-80 minutes or until set.  (It works really well in the sun oven)
------------------------------------------------------------------------------------------------------------------------
If you look in the picture of ingredients at the top of the post you will see a box of whipping cream.  Have you all heard of shelf stable whipping cream before?  It is made by Gossners and I bought it at Honeyville, of course.  Once chilled it will whip into amazingly delicious whipped cream.  I made it for the dessert but forgot it for the finished product picture.  You can also use it in soups or anything else that calls for cream.  I keep several boxes in my fridge and also a few more in the storage room.  The cream can also be used to make butter.  Click HERE to view a post on making butter with your stand mixer.  And you could make butter in an emergency too.  Especially if you have one of those manual hand mixers.  The cream will last on your shelf for at least a year, if not longer.  I found that if it does stay on the shelf longer you will have a box of cream cheese.  Hehe...just one of those learning moments.  It tasted good on a bagel :)