Not your average pumpkin pie

The textured cake is layered with pumpkin pie, crumbly vanilla cake, crunchy pecans and whipped cream. (T-G Photo by Sadie Fowler) [Click to enlarge] [Order this photo]

When it comes to food and fall, apples, pumpkins and squash seem to be the staples. From savory soups to sweet pumpkin lattés to deep dish apple pies, I love every bit of what food offers each fall.

But when you're ready to move on to something just a little different, pumpkin crunch cake is the perfect dessert for you. It still has that classic pumpkin pie feel and flavor, yet, it's different. If pumpkin pie had its own version of tirimisu, this would be it. The cake is layered with texture and different flavors, and it's not quite as sweet as your average pumpkin pie, which I appreciate.

The recipe I use for pumpkin crunch cake is an old family favorite -- so much so it's actually featured in my family's cookbook. I made it last night and I was reminded of how great this cake is for entertaining large dinner parties or for potluck suppers. A little bit of this rich treat goes a long way, and the cake is quite large, so it could easily serve 10 to 15 people.

As much as I love the pumpkin pie layer, topped with crumbly vanilla cake and crunchy pecans, I equally love the homemade whipped cream that goes on top of this trip. To make that, all you have to do is mix about a cup or two of heavy whipping cream on high for several minutes until it thickens. Add in about a quarter cup of sugar and continue mixing until the whipped cream is to your desired texture.

Top each slice of cake with whip cream, sprinkle with cinnamon or nutmeg, and you've got a fall treat that's fit for a queen.

Pumpkin crunch cake

This layered pumpkin cake is baked in a 13x9 in pan. (T-G Photo by Sadie Fowler) [Click to enlarge] [Order this photo]

1 can of pure pack pumpkin

1 can of evaporated milk

3 eggs

1 1/2 cups sugar

4 tsp. pumpkin spice

1/2 to 3/4 tsp. of salt

1 package yellow cake mix

1 cup of chopped pecans

1 cup of butter melted (I used only a stick)

Pre-heat oven to 350 degrees. Grease a 13x9 inch pan.

Mix pumpkin, milk, eggs, sugar, pumpkin spice and salt in a large mixing bowl. Pour batter into pan. Sprinkle the cake mix evenly over the pumpkin mixture. Top with pecans and pour melted butter over top. Bake for 50 to 55 minutes and top with homemade whipped cream.

-- Sadie Fowler is lifestyles editor of the Times-Gazette. Feel free to send your recipes to her at sfowler@t-g.com or call 684-1200.