PUMPKIN CRUNCH CAKE

Here's a tried and true favorite in our neighborhood! It's simple to make but read through the directions before you start, so you don't jump the gun, like I did the first time I made it. It's simple and sure to become a favorite at your house too!

1 pkg. yellow cake mix (2 layer size)
1 large can of pumpkin
1 can of evaporated milk
3 eggs
3/4 cup butter, melted
1 cup sugar
1 tsp. cinnamon
1 cup chopped nuts

Combine pumpkin, evaporated milk, eggs, sugar and cinnamon in a large bowl. Pour into a well-greased 9x13 inch pan. Sprinkle about a cup of the cake mix over the top and very gently, fold the cake mix into the pumpkin mixture. Sprinkle the rest of the cake mix on top of that and pat down with a fork or big spoon. Drizzle the melted butter over top and bake for about 1 hour at 350. Let cool and serve with plenty of whipped cream. Enjoy!

Caramel Fruit Dip

This fruit dip is absolutely sinful! You'll love it!

1 8-oz. package cream cheese (light cream cheese works)
3/4 c. brown sugar
2 tsp. vanilla
Toffee bits

Allow cream cheese to reach room temperature or seften for a few seconds in the microwave. Using an electric mixer, combine cream cheese, brown sugar, and vanilla. Just before you serve, stir in about 1/2 a bag of toffee bits. Serve with fresh apples, bananas and strawberries. MMMM! Enjoy! (I should add... just double the batch or you'll end up making it twice!)