Pumpkin Pie Crumble Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 24
YIELD: 1 piece
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place rack in the center of the oven and preheat the oven to 350.
  • Lightly grease (I use Pam for baking cooking spray) 13x9in pan. Set pan aside.
  • Crust:.
  • Measure out 1 cup of cake mix and reserve for the topping.
  • Place remaining cake mix, 1 stick butter and 1 egg in mixing bowl.
  • Blend with an electric mixer on low speed until well combined (1 minute).
  • Using your fingertips, press the batter over the bottom of the prepared pan so that it reaches the sides.
  • Filling:.
  • Place pumpkin, milk, 1 cup sugar, remaining 3 eggs and cinnamon in the same large mixing bowl used to prepare the crust and with the same beaters (no need to clean either).
  • Blend on low speed until combined (30 seconds)
  • Increase the mixer speed to medium and beat until the mixture lightens in color and texture, 1 to 2 minutes more.
  • Pour the filling over the crust in the pan, spreading to the sides of the pan with a rubber spatula. Set pan aside.
  • Topping:.
  • Place remaining 1/4 cup sugar, chilled butter and reserved cake mix in a clean medium-sized bowl.
  • Beat with an electric mixer on low speed until just combined and crumbly (30 seconds to 1 minute).
  • Distribute the topping evenly over the filling mixture. Place the pan in the oven and bake until the center no logger jiggles, appx 70 minutes.
  • Remove the pan from the oven and let cool on wire rack for 20 minutes.
  • Cut the cake into squares and serve with whipped cream if desired.
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