pumpkin crumble cake-annette's
(2 RATINGS)
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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prep time
20 Min
cook time
50 Min
method
---
yield
8-12 serving(s)
Ingredients
- FOR BASE
- 1 box betty crocker super moist yellow cake
- 1/2 cup butter, melted
- 1 - egg
- FOR FILLING
- 1 can 15 oz pumpkin puree
- 1 can 14 oz sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 2 tablespoons brown sugar
- 2 - eggs, beaten
- FOR TOPPING
- 1 cup dry cake mix
- 3 tablespoons butter, softened
- 1 cup pecans, chopped
- - powder sugar for dusting
How To Make pumpkin crumble cake-annette's
-
Step 1Preheat oven to 350°F. Remove 1 cup cake mix from box and set aside in a small bowl for topping.
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Step 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.
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Step 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.
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Step 4With fork combine reserved cake mix with nuts and softened butter. Crumble over pumpkin mix.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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