Hello, I’m Elise. Today, I’m gonna show you how to make brenda’s pumpkin (or sweet potato) crunch recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Brenda’s Pumpkin (or Sweet Potato) Crunch Recipe
Brenda’s Pumpkin (or Sweet Potato) Crunch is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Brenda’s Pumpkin (or Sweet Potato) Crunch is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have brenda’s pumpkin (or sweet potato) crunch using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Brenda’s Pumpkin (or Sweet Potato) Crunch:
- Make ready 1 can pumpkin (big can) (or 2-1lb13oz cans sweet potatoes or yams)
- Get 1 can (12 oz) evaporated milk (or 1 can sweetened condensed milk)
- Prepare 1 cup sugar (leave out if using sweetened cond. milk)
- Take 1 tsp pumpkin pie spice
- Prepare 3 eggs slightly beaten
- Take 1 box yellow cake mix (or spice cake mix)
- Take 1 1/2 stick butter, melted
- Take 1 cup pecans
Steps to make Brenda’s Pumpkin (or Sweet Potato) Crunch:
- Puree in food processor the first 4-5 ingredients (depending on milk choice) & spread in 13x9 baking dish.
- Sprinkle cake mix on top. Pour melted butter on top.
- Bake at 350° for 25 minutes, add pecans on top and bake another 20 minutes.
So that is going to wrap it up for this exceptional dish brenda’s pumpkin (or sweet potato) crunch recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
