pumpkin crumble cake-annette's
(2 ratings)
No Image
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.
►
(2 ratings)
yield
8 -12
prep time
20 Min
cook time
50 Min
Ingredients For pumpkin crumble cake-annette's
- FOR BASE
-
1 boxbetty crocker super moist yellow cake
-
1/2 cbutter, melted
-
1egg
- FOR FILLING
-
1 can15 oz pumpkin puree
-
1 can14 oz sweetened condensed milk
-
1 tsppumpkin pie spice
-
1 tspcinnamon
-
2 Tbspbrown sugar
-
2eggs, beaten
- FOR TOPPING
-
1 cdry cake mix
-
3 Tbspbutter, softened
-
1 cpecans, chopped
-
powder sugar for dusting
How To Make pumpkin crumble cake-annette's
-
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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT