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pumpkin crumble cake-annette's

(2 ratings)
Recipe by
Annette W.
Lincoln, NE

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

  • 1 box
    betty crocker super moist yellow cake
  • 1/2 c
    butter, melted
  • 1
  • 1 can
    15 oz pumpkin puree
  • 1 can
    14 oz sweetened condensed milk
  • 1 tsp
    pumpkin pie spice
  • 1 tsp
  • 2 Tbsp
    brown sugar
  • 2
    eggs, beaten
  • 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

  • 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!

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