Bills Favorite Pumpkin Crumb Cake Recipes
PUMPKIN CRUMB CAKE
This recipe was given to me by a friend. It's been a hit with my children and family.
Provided by Debbie
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
- Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan.
- In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
- In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.
- Bake in preheated oven for 40 to 45 minutes.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 39.2 g, Cholesterol 60.6 mg, Fat 13.7 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 312.2 mg, Sugar 27.5 g
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Steps:
- Preheat oven to 350° F. Grease 13 x 9-inch baking pan.
- Combine pumpkin pie mix, evaporated milk and eggs in large bowl. Pour into prepared pan.
- Combine cake mix, melted butter and nuts in large bowl until crumbly (clean hands may be used). Sprinkle over filling.
- Bake for 50 to 55 minutes or until golden brown on top. Cool completely in pan on wire rack. Cut into bars. Top each serving with whipped topping, if desired.
BILL'S FAVORITE PUMPKIN CRUMB CAKE
My boyfriend, Bill, cannot get enough of this cake, which I would venture to say is his all-time favorite! I finally decided to post it for all the pumpkin-lovers out there! It is very easy to make, and is a nice alternative on your Thanksgiving or holiday dessert table.
Provided by JackieOhNo
Categories Breads
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees . Spray 9x13 inch baking pan with non-stick cooking spray.
- Measure out and set aside 1 cup of the dry cake mix.
- In a large mixing bowl, combine the rest of the dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat with fingers into prepared pan to form a crust layer.
- In a large bowl, mix together the pumpkin puree with the 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
- In a small bowl, combine the reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling to make crumb topping. Sprinkle walnuts evenly over the top.
- Bake in preheated oven for about 40 to 45 minutes until set and lightly browned.
Nutrition Facts : Calories 641.4, Fat 30.6, SaturatedFat 12.4, Cholesterol 136.2, Sodium 603.4, Carbohydrate 87.4, Fiber 1.7, Sugar 60.7, Protein 7.8
PUMPKIN CRUMB CAKE
Make and share this Pumpkin Crumb Cake recipe from Food.com.
Provided by Joan Danley
Categories Breads
Time 1h30m
Yield 1 13x9 inch pan, 18-20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F and lightly grease and flour a 13x9 inch pan.
- Measure 1 cup of the cake mix and reserve for the topping.
- Mix the remaining cake mix, 8 Tbsp butter and 1 egg in a large bowl.
- Blend with electric mixer on low speed until well mixed, about 1 minute.
- Using your fingers press the mixture over the bottom of the pan until it reaches the sides.
- For the filling, mix the pumpkin, evaporated milk, 1 cup sugar, 3 eggs, and cinnamon on medium speed until for 1 to 2 minutes.
- Pour the filling over the batter in the baking pan and smooth to the side with a spatula.
- Mix the remaining 1/4 cup sugar the chilled butter and the reserved cake mix until crumbly.
- Use your fingers to knead the pecans into this mixture then distribute evenly over the filling mixture.
- Bake the cake until the center is firm and the pecans are browned, 70 to 75 minutes.
- Let cool about 20 minutes and serve with your favorite whipped cream topping.
Nutrition Facts : Calories 320.3, Fat 16.6, SaturatedFat 6.1, Cholesterol 67.9, Sodium 261.9, Carbohydrate 41.3, Fiber 1.3, Sugar 27.9, Protein 3.8
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