02 Aug The Dish with Denise Kestner
The Dish with Denise Kestner
Denise has over 23 years of direct experience in the Human Resources field including Master’s degrees in both Vocational Counseling and Labor Relations, work experience as a Human Resources and Management Senior Professional in Human Resources as well as over 8 years as an Adjunct Professor at two universities.
Outside of work, Denise can be found with her two children, cruising around in her mini-van and zipping in and out of Kroger no less than 5 times per week….Read her full bio here.
Pumpkin Crunch Cake
Denise loves to make her Pumpkin Crunch Cake when she’s at home.
“Nothing ushers Fall into a house like the smell of something pumpkin baking in the oven. Can’t resist this cake!”
- 1 (18.25 ounce) package yellow cake mix
- 1 cup chopped pecans
- 1 cup margarine, melted
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 teaspoon salt
- 1 (12 fluid ounce) can evaporated milk
- 4 eggs
- 1 1/2 cups white sugar
- 2 teaspoons pumpkin pie spice
- 1 (15 ounce) can pumpkin puree
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9×13 inch baking pan. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan. Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine. Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
“My favorite meal here is the Candied Bacon, Egg & Cheese Sandwich! What’s not to love about Candied Bacon!”
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