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Ingredients

Adjust Servings:
BASE
2 Cans Pumpkin Puree
1 Can Evaporated Milk
4 Eggs
1 1/2 Cups White Sugar
2 Tsp Ground Cinnamon
2 Tsp Pumpkin Pie Spice
TOPPING
1 Box Yellow Cake Mix
1 Cup Melted Butter
1 Cup Chopped Pecans
Whipped Cream
 
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
 

Pumpkin Crumble Cake

with whipped cream

Posted By Chef Rodney on September 16th, 2017 under Cakes
 

Do you want to make a tamale with peanut butter and jelly? Go Ahead! Somebody will eat it.

— Bobby Flay
  • 75 min
  • Serves 12
  • Medium
  • Recipe Not Reviewed Yet

Ingredients

  • BASE

  • TOPPING

 

My wife is more of a pumpkin lover than I am. She loves anything with pumpkin; cookies, pies, lattes, muffins, cakes. Well you get the idea. That being said, this Pumpkin Crumble Cake is to die for! Probably my favorite pumpkin flavored dessert.

This is one of those pumpkin recipes that you absolutely need to make in the fall. I always try to make this cake right around Thanksgiving. While you can make it any time of the year, it just seems to taste better in the fall.

 
 

How to Make this Recipe

1
Done

Preheat the oven to 350°F.

2
Done

In a mixing bowl, combine all base ingredients and mix well. Pour batter into an ungreased  9 x 13 baking dish.

3
Done

Sprinkle the dry yellow cake mix over the top of the batter ensuring pumpkin batter is completely covered.

4
Done

Sprinkle the cake mix with a little pumpkin pie spice.

5
Done

Melt butter and pour over the cake mix. It's ok if the butter does not completely cover the cake.

6
Done

Spread the chopped pecans evenly over the top of the cake.

7
Done

Bake in oven for one hour.

8
Done

Serve warm with fresh whipped cream and a dash of cinnamon.

Chef's Notes

If you have a nut allergy you probably want to omit the pecans!
 
 
 

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