Friday, October 19, 2012

Pumpkin Crumble Cake

Another recipe! I swear, this isn't a food blog. I just love to eat and share recipes that family members and friends always request. This is certainly one of those. When my friend Julie made this two years ago at a Halloween party I was incredibly impressed by this recipe. And Each time I make it, someone requests the recipe.

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

Ingredients--by layers: 
Layer 1:
1 box white or yellow cake mix, 1 cup separated
1/2 cup butter, melted
1 egg
Layer 2: 
2 cups canned pumpkin puree (not the kind with spices added), or 2/3 of 29 oz can
3 eggs
1/2 cup brown sugar
1 1/2 tsp cinnamon
1/4 cup sugar
1 pinch nutmeg
Layer 3: 
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. 1. Pre-heat oven to 350 degrees. Grease a 9x13 glass dish. 
  2.  Mix Layer 1 ingredients, (be sure to reserve 1 cup cake mix) and press down covering bottom of 9x13 pan. 
  3. Combine ingredients in Layer 2 in a large bowl. Mix with a spoon or wisk. Pour over Layer 1.
  4. 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.
  5. Bake for 35-50 minutes or until browned and no longer giggly in middle (do not over or  under bake). 
  6. 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.

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