Fall, Please Stay

I have had the past few days off (Thank you Lord for small blessings!) and way too much time on my hands for baking purposes. I have all of these yummy fall recipes that I want to try out and finally the free time to make them! 


Unfortunately (in this instance), I am a single lady, and in living alone I single-handedly eat everything I make...oh well:)


 Today was a cold and rainy day. I enjoyed the leisure of it really. 


I basked in it so much more after I had sat down with a glass of wine and could smell the wonderful aroma of pumpkin and pecan wafting through my sweet little apartment.


I discovered a new artist today while baking and listening to Pandora; Grace Potter & The Nocturnals. They are a mix of Indie and Rock and quite a wonderful mix at that, (song in particular, Apologies). 


It turned out to be a lovely, cold, rainy, fall day. Normally, those qualities don't quite fit together. 
In this instance, they do.

Pumpkin Pecan Crunch Cake

Ingredients:

• 1 box yellow cake mix
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 1/2 cups sugar
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
• 1 cup butter, melted
• 
  

Heat oven to 350 degrees F.  Grease bottom of 9 x 13″ pan.  Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.  Pour mixture into greased pan.  Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted butter over pecans.  Bake 50-55 minutes.


Enjoy!