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Thanksgiving Pumpkin Crumble Cake

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CookingwithSugarTV
Pumpkin Crumble Cake Recipe combines the best of pumpkin pie with cake. This is the perfect Thanksgiving Holiday dessert. Pumpkin crumble cake is sort of a pumpkin pie and a pumpkin cake in one. I like to use Betty Crocker Super moist Yellow Cake Mix for this recipe. This cake has all the yummy flavors of a pumpkin pie but the heartiness of a cake. It's the perfect dessert to have during the holidays or bring to a holiday party. It's fast an easy and always a crowd pleaser. It was featured recently on the Betty Crocker Facebook Fan Page! I got this recipe from a friend years ago when she made it for a potluck dinner. I modified it a little over the years. I think it is the right combination of pie and cake. Enjoy!

Cooking Recipe

Ingredients:
For base:
1 (18.25 ounce) Box Betty Crocker Supermoist Yellow Cake Mix
½ cup butter, melted
1 egg

For filling:
1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
1 tsp pumpkin pie spice
1 tsp cinnamon
2 tbsp brown sugar
2 eggs, beaten

For topping:

1 cup of dry cake mix
3 tbsp butter, softened
1 cup chopped pecans, walnuts or both
Powdered sugar for dusting

Directions:
1. Preheat oven to 350°F. Spray a 9×13 pan.

2. Remove 1 cup of cake mix from the cake mix box and set aside in a small bowl for the topping. Then in a large bowl combine the remaining cake mix with 1 egg and a 1/2 cup melted butter. Mix well, and pat into bottom of pan. Set aside

3. In the same bowl used for the base, mix together the pumpkin, eggs, sweetened condensed milk, pumpkin pie spice, brown sugar and cinnamon. Combine well and pour over base mix in pan.

4. With a fork, combine your reserved cup of cake mix with the nuts and softened butter. Crumble over pumpkin mix.

5. Bake in preheated oven for 40 to 50 minutes until golden brown. Let cool for at least 20-30 minutes then cut in squares and sprinkle with powdered sugar before serving.

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Thanksgiving Pumpkin Crumble Cake
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