Pumpkin Crunch

By Alison Needham

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While I love the idea of "dump cakes," I dislike the artificial ingredients in store bought cake mix. When I found organic cake mix at my local Trader Joe's, I thought I'd give it another go, using my favorite pumpkin pie recipe as its base, which calls for heavy cream instead of evaporated milk. Because it takes just moments to put together, this should not only be a part of your holiday dessert buffet, but would also be suitable for a sweet treat any night of the week. It was so delicious kids practically licked the casserole dish clean.

Hands-On Time: 15 minutes
Ready In: 1 hour, 15 minutes
Yield: 6-8 servings

Ingredients
1 15 ounce can pumpkin puree
3 eggs
1 ½ cups heavy cream
1/3 cup dark brown sugar
1/3 cup sugar
Pinch salt
3 teaspoons pumpkin pie spice
1 box organic vanilla cake mix
1 stick (8 tablespoons) butter, melted

Directions

Preheat oven to 350 degrees. Scoop out pumpkin puree into a large bowl. Add eggs, one at a time, whisking well after each addition.
Whisk in cream and sugars. Add salt and spices, stirring to combine. Pour into a 9x9 inch, greased baking dish. Sprinkle vanilla cake mix over the top of the pumpkin mixture. Carefully drizzle butter all over the top of the cake mix.
Bake for one hour or until filling is set (will still jiggle slightly) and top is golden brown. Serve warm or at room temperature with vanilla ice cream or whipped cream.