Spiced Pumpkin Crumb Cake Recipes
PUMPKIN SPICE CRUMB CAKE
Delicious moist pumpkin spice cake with a crumb streusel topping! This cake uses 1 cake mix to make both the crumb topping and the cake - making it super quick and easy to make!
Provided by Tina Verrelli - epicuricloud.com
Categories Breakfast Breakfast/Brunch cake Dessert
Time 38m
Number Of Ingredients 8
Steps:
- I use my KitchenAid stand mixer with the wire whip beater to mix this cake. For sifting you can use the Sifter+Scale attachment, a hand sifter or sift by tapping through a mesh strainer.
- Preheat oven to 350 degrees. Spray or grease a 9-inch cake pan.
- Sift* cake mix and measure out 2/3 cup.
- In mixer bowl, combine 2/3 cup cake mix and brown sugar.
- Stir until the cake mix and brown sugar are well combined.
- Drizzle in the melted butter and mix until a crumb texture forms. Remove crumb mixture to a separate bowl.
- Add eggs to mixing bowl (no need to wash) and use wire whip (whisk) to whip eggs for 2 mintues or until lighter in color, slightly thickened and foamy.
- Add vanilla and pumpkin to whipped eggs. Stir gently to combine, stopping to scrape the bowl part-way.
- Stir pumpkin pie spice into the remaining cake mix.
- Gradually add cake mix to egg mixture and gently mix until just combined, stopping to scrape the bowl part-way.
- Pour cake batter into prepared baking pan, spread evenly in pan. Top with crumb mixture. (Sometimes I'll squeeze the crumb mixture in my hands to make some larger crumbs.)
- Bake for 20-25 minutes (depending upon oven and baking pan) or until the center is set. You can check with a toothpick inserted into the center of the cake, it should come out clean.
- Let cake cool and serve.
Nutrition Facts : Calories 242 kcal, Carbohydrate 49 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 36 mg, Sodium 347 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving
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
PUMPKIN CRUNCH CAKE
A great tasting cake, and really easy to make!
Provided by Nora LaCroix
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 18
Number Of Ingredients 10
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.
Nutrition Facts : Calories 411.8 calories, Carbohydrate 47.2 g, Cholesterol 48 mg, Fat 23.6 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 6.7 g, Sodium 532.8 mg, Sugar 35.3 g
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