Spring 2009 - Issue 5

The Silversword: Home > Features > A Christmas dessert from me to you

A Christmas dessert from me to you

By Jessika Garcia

Chaminade Silversword

 

Tis the season to eat desserts: colorful cookies, huge cakes, pies to die for and eggnog. But one of my favorite Christmas desserts is pumpkin crunch.

Most people think of Thanksgiving when they hear pumpkin crunch, but this delicious dessert is amazing all year round; especially when it is fresh out of the oven.

“I love everything about pumpkin crunch,” said Cindy Garcia, 44. “But the pumpkin is definitely the best part.”

Here is a recipe passed from my Nana to my mom, from my mom to me, and from me to you.

Ingredients:

1 can of 29 oz. pumpkin
1 can of evaporated milk
1 cup of granulated sugar
3 eggs
½ tsp cinnamon
1 tsp vanilla extract
1 box yellow cake mix
1 cup chopped macadamia nuts
1 cup or two sticks melted butter

Directions:

1. Preheat your oven to 350 degrees. Prep a 9"x13” pan with waxed paper that also covers up the sides.

2. In a large bowl, mix pumpkin, evaporated milk, sugar, eggs, cinnamon and vanilla extract. Mix well.

3. Pour the batter into the waxed paper lined in the 9x13” pan.

4. Evenly sprinkle the dry yellow cake mix over the pumpkin batter. Pat the chopped macadamia nuts lightly on top of the cake mix. Evenly drizzle the melted butter over the nuts.

5. Bake for 50 to 60 minutes. Remove from oven and let cool for a few minutes. When cool, invert pan on to a serving tray and peel off the waxed paper. Cool completely.

Use cool whip to top it off.

The best part about making pumpkin crunch is the smell of the yellow cake mix when you pour it on top of the pumpkin.

Pumpkin crunch is one of the easiest desserts to make during any holiday. Write it down and share it with your friends and family.

Merry Christmas and Happy New Year!