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."
photo by looneytunesfan
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 1 (18 1/4 ounce) package yellow cake mix
- 1 egg, beaten
- 1⁄2 cup butter, melted
- 1 (15 ounce) can pumpkin puree
- 3 eggs, beaten
- 1⁄2 cup white sugar
- 1⁄4 cup packed brown sugar
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 cup white sugar
- 3 tablespoons butter, softened
- 1⁄2 cup chopped walnuts
directions
- 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.
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Reviews
-
5++++ OMG! These were so good! I am not a pumpkin or cinnamon fan but the combination of all ingredients made this dessert fantastic. I have made these x 2 since last Friday. I am making this for a cookie exchange. IMO, if you want this to have more of a pumpkin flavor, decrease the cinnamon. Overall, these were fantastic. -
I served this cake to my Brother last night,and he was ooh,and aahing,then his wife told him that it was pumpkin,and I had no idea that that he actually didn't like pumpkin before eating this cake.Needless to say I gave his wife a copy of the recipe to take home! -
Huge hit! Great taste. The crust is so wonderful. Like it better than Pumpkin Pie!! -
Oh MY Goodness this was to DIE for!!! I made it 3 times so far and every time has been perfect and people have been asking for the recipe. I love that is more like a pie instead of a cake. Yummmm -
This is delicious and easy. It was especially good with sweetened whipped cream on top. This was not really more trouble than a pumpkin dump cake, and my hubby liked it WAY better than the those recipes (which he has asked me not to make again!) So thanks for sharing a great recipe for my fall pumpkin fix. :)
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
