PUMPKIN CRUMB CAKE

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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

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