Pumpkin Crumb Cake recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

1 (18.25 ounce) package yellow cake mix
1 egg, beaten
½ cup butter, melted
1 (15 ounce) can pumpkin puree
3 eggs, beaten
½ cup white sugar
¼ cup packed brown sugar
1 ½ teaspoons ground cinnamon
½ cup white sugar
3 tablespoons butter, softened
½ cup chopped nuts

Nutrition Info

287.1 calories
carbohydrate: 39.2 g
cholesterol: 60.6 mg
fat: 13.7 g
fiber: 1.3 g
protein: 3.5 g
saturatedFat: 5.5 g
servingSize: -
sodium: 312.2 mg
sugar: 27.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.

  2. Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan.

  3. In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.

  4. In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.

  5. Bake in preheated oven for 40 to 45 minutes.

Recipe Yield

1 9x13 inch cake

Recipe Note

This recipe was given to me by a friend. It's been a hit with my children and family.

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