My Best Friend's Wedding...Oh and some pumpkins!

     The past week has been filled with many tears and laughs all combined into one. Last Saturday, my best friend got married and I was beyond blessed to stand by her side on her big day! What a fun weekend it was celebrating Andrea & Jaz with all of our closest friends! The next day she whipped off to Texas to start her new journey and needless to say I am having separation anxiety, so in honor of Andrea's one week wedding anniversary, I made a recipe that she gave me! Pumpkin Crunch Cake... the perfect fall dessert!
 But first, I have to show off some wedding pictures of course!

Isn't she the most beautiful bride you have ever seen? I'm still in awe! 

Now onto this yummy Pumpkin Crunch Cake! This recipe is so easy and full of flavor! (Recipe below)

Serve warm or chilled with whipped cream! 

Pumpkin Crunch Cake

1 15oz. can pumpkin puree

1 12oz. can evaporated milk

3 eggs

1 1/2 cups sugar

1 1/2 tsp cinnamon

1/2 tsp salt

1 box yellow cake mix

1 cup pecans, chopped

1 cup butter/margarine (melted)

Directions:

Preheat oven to 350 degrees. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt. Pour into a greased 9x13 baking dish. 

Layer dry cake mix evenly on top of pumpkin mixture.

Sprinkle pecans on top of cake mix.

Drizzle melted butter evenly over the top and bake for 50-55 minutes or until golden brown.

Good news! We can all officially start decorating for fall at 10:29pm tonight! Finally!