Sous vide is a cooking technique that circulates water with a controlled temperature all around food that is sealed inside a leak-proof plastic bag. The food gradually warms to the same temperature as the water, but because it isn’t in direct contact with the heat source, it doesn’t dry up and is far more difficult to overcook. This recipe outlines how to prepare a flank steak using a sous vide circulator and a short sear following the water bath. You can finish other things during the 90-minute cook period because the temperature is controlled.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 16 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 1 (15 ounce) can pumpkin purée
- 1 (12 fluid ounce) can evaporated milk
- 1 ½ cups white sugar
- 3 eggs
- 1 ½ teaspoons ground cinnamon
- 1 (18.25 ounce) package yellow cake mix
- 1 cup butter, melted
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Stir pumpkin purée, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Pour into the prepared baking pan.
- Sprinkle cake mix over pumpkin mixture in the baking pan. Pour melted butter on top.
- Bake in the preheated oven until golden brown, 1 hour and 10 minutes.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 9 g |
| Sodium | 396 mg |
| Sugars | 36 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I made this cake exactly the way the recipe called for. Before retiring I sold food most of my life and I realize no one food will please everyone, but this Pumpkin Crunch recipe will please the majority. Try it the odds are you’ll ENJOY! Dennis Slack
This was great. I did cut the sugar in half and split between brown and white sugar. Also added pecans on top.
I added pecan pieces across the top. Delicious!