Today is my hubby’s birthday. Now he is as old as me! 🙂 Since he did not have a birthday breakfast request, I asked if he wanted pumpkin pancakes. Of course he did. I used to make pumpkin pancakes from scratch. Then, I discovered the Pumpkin Pancake and Waffle Mix at Trader Joe’s. We love it! You only have to add butter, milk and eggs. I enjoy the spice in the mix and how fluffy the pancakes turn out.

For tonight’s dessert, I have made Pumpkin Crunch. Another name is Pumpkin Dump Cake but that doesn’t sound appetizing to me. This tasty creation came to our family about 10 years ago from my mom’s former co-worker and friend, Joyce. We always enjoy it during the fall and winter. Just the smell when you bake it, you can almost taste it. It smells buttery, cake-y and pumpkin-y all at once. When I bake, the downstairs smells good, but the upstairs smells amazingly fantastic! This is one of those very few dessert recipes in our family favorites that are not chocolate, it is that good.

Pumpkin Crunch
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1 large can (29oz) pumpkin pie filling
1 can (12oz) evaporated milk
1 cup sugar
3 eggs
1 box yellow cake mix with pudding
1 cup walnuts, chopped
1 cup butter, melted (2 sticks)
whipped topping

Preheat oven to 350 degrees. Grease bottom of 9×13 pan.
Combine pumpkin, evaporated milk, eggs and sugar in large bowl. Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Drizzle with melted butter. Top with walnuts.
Bake for 50-55 minutes or until golden brown.
Cool completely and serve with whipped topping.