Pumpkin Crumb Cake
Okay, so I’m totally admitting to you that pumpkin is usually not my favorite–pumpkin pie I just can’t do. Â But…this Pumpkin Crumb Cake is so yummy, that even if you’re not a pumpkin fan, if anything will change your mind, this will! Â If you already love pumpkin, then this is a must-try!
My kids love it too, and it’s one of those yummy fall treats you’ll want to make many times! Â It’s already been added to our Thanksgiving menu–by popular request from everyone in our family.
You will be thrilled at how easy it is to make–just a few minutes to put together before popping it into the oven. It’s layers of buttery cake with a pumpkin filling, and the combination of the two is unbeatable. Â It’s best served warm, straight out of the oven, with a generous scoop of vanilla ice cream or whipped cream. Or both. Â :)
ENJOY!!!
Ingredients
Crust:
- 1 package yellow cake mix, reserve 1 c.
- 1/2 c. butter, melted
- 1 egg, beaten
Filling:
- 1 lb. canned pumpkin
- 1 c. sugar
- 2 eggs, beaten
- 1/2 c. milk
- 2 1/2 tsp. pumpkin spice
Topping:
- 1 c. reserved cake mix
- 1/2 c. sugar
- 1/4 c. butter, softened
Instructions
- Mix together the crust ingredients and press in a greased 9x13 baking dish.
- Combine the filling ingredients, and pour over crust.
- Crumb together the the topping ingredients and sprinkle over the filling. Bake at 350 degrees for one hour, or until it tests done with a toothpick. (My oven bakes faster, so I always check between 40-45 minutes.) Serve warm with vanilla ice cream or whipped cream. Or both. :)
This looks SOOO delicious!!
It IS delicious! :) Thanks, Kristen!!