PUMPKIN CRUMB CAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Pumpkin Crumb Cake image

When I want the taste of fall, during the summer, this is a go to treat! Using canned pumpking, your guaranteed to make this year round!

Provided by Laura Davis

Categories     Cakes

Time 1h

Number Of Ingredients 11

1 pkg yellow cake mix
1 egg, beaten
1/2 c butter, melted
15 oz can pumpkin
3 eggs, beaten
1/2 c white sugar
1/4 c packed brown sugar
1 1/2 tsp cinnamin
1/2 c white sugar
3 Tbsp butter, soft
1/2 c chopped pecans

Steps:

  • 1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan. Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan. In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
  • 2. In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired. Bake in preheated oven for 40 to 45 minutes

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #preparation     #for-large-groups     #breads     #easy     #coffee-cakes     #number-of-servings