I've seen several versions of this around. They all vary slightly by how many layers (this has three), milk vs. evaporated milk vs. sweetened condensed milk, the combination of spices and the amount of pumpkin puree. I stick to this one because it seems cheaper/easier since it calls for regular milk yet it's still rich and filling.
Pumpkin Crumble Cake
Yield: 24 servings
1 box white or yellow cake mix, 1 cup separated
1/2 cup butter, melted
2 cups canned pumpkin puree (not the kind with spices added), or 2/3 of 29 oz can
1/2 cup brown sugar
1 1/2 tsp cinnamon
1/4 cup sugar
1 pinch nutmeg
1 cup reserved cake mix
1/2 cup flour
1/2 cup nuts, pecans or walnuts, chopped
1/2 tsp baking powder
3/4 cup sugar
1/2 cup butter, cold
- 1. Pre-heat oven to 350 degrees. Grease a 9x13 glass dish.
- Mix Layer 1 ingredients, (be sure to reserve 1 cup cake mix) and press down covering bottom of 9x13 pan.
- Combine ingredients in Layer 2 in a large bowl. Mix with a spoon or wisk. Pour over Layer 1.
- Combine ingredients in Layer 3 except butter. Cut the butter into mixture with pastry blender (or criss-cross two forks). Sprinkle this crumble mixture over top of Layer 2.
- Bake for 35-50 minutes or until browned and no longer giggly in middle (do not over or under bake).
- It can be served warm or left to cool for at least 2 hours. I prefer to eat it at room temperature or chilled. Serve with whipped cream.