Pumpkin Crumble Cake-Annette's

Pumpkin Crumble Cake-annette's Recipe

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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

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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

  • 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!

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About Pumpkin Crumble Cake-Annette's

Course/Dish: Cakes




Show 3 Comments & Reviews

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