Sunday, October 21, 2012

Pumpkin Pie Crumble Cake

If you're thinking ahead to the holidays and what you will be baking for dessert this year, give this recipe a shot!   It's a Pumpkin Pie Crumble Cake, and has all the flavors of your traditional pumpkin pie, but with a twist. 

There's a bottom crust made with a yellow cake mix, butter, and eggs.  Then there's the pumpkin pie layer with pumpkin, eggs, sugar, spices, and evaporated milk.  On top, the crumble---a little reserved cake mix, chopped nuts, sugar, and butter.   When it's baked, great things happen.   A little bit of pie, a little bit of cake, all mixed together to make a fantastic dessert!!

This would be perfect served with freshly whipped cream (or cool whip if you're that kinda girl), but since I lacked both of those, I just dusted the top with some powdered sugar.   Definitely plan ahead, unlike me, and get some whipped cream.  Perfection!!

Pumpkin Pie Crumble Cake

1 package yellow cake mix
1 stick butter, softened
4 large eggs
2 cans (15 oz. each) pumpkin puree (not pie filling)
1 can (5 oz) evaporated milk
1 ¼ cups sugar
2 teaspoons ground cinnamon
4 Tablespoons (1/2 stick) butter, chilled
1 cup chopped pecans
Cool Whip or whipped cream for topping

Preheat oven to 350 degrees. Lightly grease bottom and side of 9 x 13 inch baking pan. Measure out 1 cup of cake mix and set aside. Place the remaining cake mix, 1 egg, and 1 stick softened butter into a large mixing bowl. Blend with an electric mixer until well combined. Press into the bottom of pan. For the filling, place the pumpkin, evaporated milk, 1 cup sugar, cinnamon, and 3 eggs in the same bowl used to prepare the crust. Blend on low speed with same beaters (no need to wash) for 1 to 2 minutes on medium speed until mixture lightens in color and texture. Pour over crust and spread to edges. For the topping, place remaining ¼ cup sugar, the chilled butter, and the reserved 1 cup cake mix into a clean medium-sized mixing bowl. Beat with clean beaters on low speed until just combined and crumbly. Add pecans and distribute evenly with a fork. Sprinkle evenly over pumpkin filling. Bake 60 to 70 minutes or until the center no longer jiggles when you jostle the pan. Remove from oven and cool on wire rack. Slice and serve with whipped cream.

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