Pumpkin Crumb Cake
The taste of this 6-ingredient dessert belies its simplicity. The perfect bend of flavors, this cake will have you begging for more!
Recipe type: Dessert
  • 1 30-oz can Pumpkin Pie Mix
  • 4 eggs
  • 1 12-oz can evaporated milk
  • 1 yellow cake mix (I used Pamela's Gluten Free Yellow Cake Mix)
  • ¾ cup (1&1/2 sticks) butter, melted
  • 1 cup chopped nuts
  1. Preheat oven to 350 degrees.
  2. Spray a 9x13" baking dish with non-stick spray.
  3. Beat eggs sightly in mixing bowl. Add milk and pumpkin pie mix.
  4. Pour into prepared dish.
  5. Crumble cake mix over top of cake.
  6. Pour melted butter over all and sprinkle nuts (I used pecans) evenly over top.
  7. Bake at 350 for 50 minutes to 1 hour, or until top is golden brown
For this recipe, you will use a large can of pumpkin pie MIX, not just puree. While you can use the puree, you will need to add about 1&1/2 cup sugar and spices, such as cinnamon,cloves and/or pumpkin pie spice.
Nutrition Information
Calories: 7107 Fat: 397g Saturated fat: 145g Unsaturated fat: 222g Trans fat: 6g Carbohydrates: 776g Sugar: 196g Sodium: 6997mg Fiber: 33g Protein: 130g Cholesterol: 1440mg
Recipe by Sondra Lyn at Home at https://sondralynathome.com/pumpkin-crumb-cake/
All original content on these pages is fingerprinted and certified by Digiprove