Pumpkin Crumble Cake
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
-
Cake
- 510.29 g box yellow cake mix
- 236.59 ml water
- 118.29 ml vegetable oil
- 4.92 ml pumpkin pie spice
- 3 eggs
- 425.24 g can pumpkin puree (not pumpkin pie mix)
-
Topping
- 118.29 ml dark brown sugar, packed
- 118.29 ml all-purpose flour
- 118.29 ml butter or 118.29 ml margarine, softened
- 177.44 ml chopped almonds (if you're a fan, pecans work, too) or 177.44 ml walnuts (if you're a fan, pecans work, too)
-
Garnish
- 4.92 ml creme fraiche (home-made with cinnamon is excellent with this cake) or 4.92 ml whipped cream, per piece (home-made with cinnamon is excellent with this cake)
directions
- Heat oven to 350 degrees. Spray 13x9-inch pan with cooking spray. In large bowl beat all cake ingredients together until smooth. Pour into pan.
- In medium bowl, mix topping ingredients with fork. Sprinkle over batter.
- Bake 45 minutes or until toothpick inserted in center comes out clean.
- Cool completely in pan on wire rack.
- Garnish, serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!