Pumpkin Crumb Cake From Scratch Recipes

PUMPKIN CRUMB CAKE

Steps:

• Preheat oven to 350F and line a 9x9 baking pan with parchment paper or lightly greased aluminum foil.
• Combine melted butter and sugars in a large bowl and stir until well-combined
• Add eggs, stir well
• Stir in pumpkin puree and vanilla extract until well combined.
• Add sour cream and stir until combined. Be sure to scrape down the sides and bottom of the bowl to ensure that all ingredients are well combined.
• In a separate, medium-sized bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
• Using a spatula, gradually add dry ingredients and wet and stir until just combined -- do not over-mix!
• Spread batter evenly into prepared 9x9 pan.

PUMPKIN CRUMB CAKE

Steps:

• Preheat oven to 350°F. For the Topping, mix flour, sugar and pumpkin pie spice in medium bowl. Add butter; toss with spatula until large crumbs form. Stir in pecans. Set aside.
• For the Cake, beat cake mix, pumpkin, eggs, butter, pumpkin pie spice and vanilla in large bowl with electric mixer on medium speed about 1 minute or just until mixed.
• Spread 1/2 of the batter in greased and floured 9-inch square baking pan. Sprinkle with 1/4 cup of the Topping. Pour remaining batter over top. Sprinkle with remaining Topping.
• Bake 35 to 40 minutes or until cake pulls away from sides of pan. Cool in pan on wire rack.

PUMPKIN CRUMB CAKE - FROM SCRATCH

Steps:

• Spray 9×13 inch pan with cooking spray.
• Place all batter ingredients into large mixing bowl. Mix until well blended.
• In medium bowl, place all topping ingredients. Cut together until well blended.
• Pour 1/2 of batter into pan, top with 1/2 crumb mixture. Pour remaining batter over and top with remaining crumb mixture.
• Bake for 45 minutes to an hour at 350. Cake is done when toothpick inserted in center comes out clean.

PUMPKIN CRUMB CAKE

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.

SPICED PUMPKIN CRUMB CAKE

Steps:

• Fresh whipped cream or ice cream, for serving Preheat the oven to 350 degrees F. Grease and flour one 9-inch springform pan. For the batter: In a large mixing bowl, cream together the butter and granulated sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. In a separate mixing bowl, whisk together the flour, baking powder and salt. Stir the dry ingredients into the butter and egg mixture. Mix just until combined (the batter will be thick) and set aside. For the filling: In a second large mixing bowl, add the brown sugar, cinnamon, ginger, nutmeg, pumpkin puree and eggs and set aside. For the topping: In a third mixing bowl, combine the flour, brown sugar, baking powder, cinnamon, nutmeg and ginger. Cut in the chilled butter with a pastry cutter or two forks until the mixture is crumbly. Evenly spread the thick cake batter on the bottom of the prepared pan. Next, pour the pumpkin filling over the top of the cake batter and sprinkle the crumb topping on top of the filling. Bake until the filling is set and the topping is golden brown, 1 1/2 to 2 hours. Cool before slicing. Serve with fresh whipped cream or ice cream.

PUMPKIN CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray or grease one 9x13 inch pan.
• Reserve 1 cup cake mix for later. Prepare the crust by combining remaining cake mix with 1 egg and 1/4 lb. melted butter.
• Mix well, spread in pan.
• Beat together the pumpkin, eggs, white sugar, brown sugar and cinnamon.
• Pour over crust.
• Combine reserved cup cake mix, sugar and butter.
• Crumble over filling.
• Add 1/2 cup chopped nuts if desired.
• Bake for 40 to 45 minutes.

PUMPKIN CRUMB CAKE MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. In another bowl, whisk egg, pumpkin, melted oil and sour cream until blended. Add to flour mixture; stir just until moistened. Fill 8 greased or paper-lined muffin cups., For topping, in a small bowl, mix flour, sugars and cinnamon; stir in melted butter until crumbly. Sprinkle over batter; press lightly into batter. Bake until a toothpick inserted in center comes out clean, 22-25 minutes. Cool 5 minutes before removing from pan to a wire rack., Combine glaze ingredients; drizzle over muffins. Serve warm.

PUMPKIN CRUNCH CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
• In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
• Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
• Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.