Pumpkin Crumble Cake-Annette's

Pumpkin Crumble Cake-annette's

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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.

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

How to Make Pumpkin Crumble Cake-Annette's

Step-by-Step

  1. Preheat oven to 350°F. Remove 1 cup cake mix from box and set aside in a small bowl for topping.
  2. In large bowl combine remaining cake with 1 egg and 1/2 cup melted butter. Mix well, pat into bottom of pan and set aside.
  3. In 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.
  4. With fork combine reserved cake mix with nuts and softened butter. Crumble over pumpkin mix.
  5. Bake 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!

Printable Recipe Card

About Pumpkin Crumble Cake-Annette's

Course/Dish: Cakes



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