Pumpkin Crumble Cake-annette's Recipe

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Pumpkin Crumble Cake-Annette's

Annette W.

By
@greeneyez

Cake+Filling+Topping? Does it get better than that? NOPE!
This is D E L I C I O U S...



Recipe is from Betty Crocker.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
8-12
Prep:
20 Min
Cook:
50 Min

Ingredients

FOR BASE

1 box
betty crocker super moist yellow cake
1/2 c
butter, melted
1
egg

FOR FILLING

1 can(s)
15 oz pumpkin puree
1 can(s)
14 oz sweetened condensed milk
1 tsp
pumpkin pie spice
1 tsp
cinnamon
2 Tbsp
brown sugar
2
eggs, beaten

FOR TOPPING

1 c
dry cake mix
3 Tbsp
butter, softened
1 c
pecans, chopped
powder sugar for dusting

Step-By-Step

1Preheat oven to 350°F. Remove 1 cup cake mix from box and set aside in a small bowl for topping.

2In large bowl combine remaining cake with 1 egg and 1/2 cup melted butter. Mix well, pat into bottom of pan and set aside.

3In the same small bowl used for the base, mix pumpkin, sweetened condensed milk, pumpkin spice and cinnamon. Combine well and pour over base mix in pan.

4With fork combine reserved cake mix with nuts and softened butter. Crumble over pumpkin mix.

5Bake in preheated oven 40-50 minutes until golden brown. let cool for at least 20-30 minutes. Cut in squares and sprinkle with powder sugar. ****You can also make cream cheese icing if you'd like.**** Enjoy!

About this Recipe

Course/Dish: Cakes