It's the most wonderful time of the year! And I've got the most wonderful table to share, especially if blue and white is your jam, like it is mine. I'm all about thinking outside the box and I love the idea of creating a blue and white Christmas table. It even coordinates with the blue and white themed tree in our foyer! My love affair with blue and white received an added dimension a few ... Read More about Blue and White Christmas Table
Pumpkin Crumb Cake
Do you ever have one of those times when your heart is so full of joy that you think it might burst? I know I am blessed and I do not take it for granted. Our family is very close; all of us… my dad, my hubby and our kids and grandson, my brother and his kids and grands. We just love being together. And laughter is a huge part of our gatherings… we can be quite silly and loud, but we sure do have a great time!
We were invited to our daughter and son-in-love’s home last week for one of these times and I offered to bring dessert. As is often necessary if I want to indulge, I wanted to make a gluten-free dish. Scrambling for a dessert to take, and eager for fall flavors, I had my heart set on a pumpkin recipe!
Remember those ‘dump cakes’ we used to call them? Not sure whose idea it was to name them that… it’s not very appetizing- LOL! I get it- just dump all the ingredients in a pan and bake– but still, that name- eww!!
Anyway, I decided to try a variation of the dump cake, using pumpkin pie mix instead of the cherry pie filling I had used so many times before! I called it Pumpkin Crumb Cake and it turned out delicious!! I hope you like it!
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!
Author: Sondra Lyn
Recipe type: Dessert
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees.
- Spray a 9x13" baking dish with non-stick spray.
- Beat eggs sightly in mixing bowl. Add milk and pumpkin pie mix.
- Pour into prepared dish.
- Crumble cake mix over top of cake.
- Pour melted butter over all and sprinkle nuts (I used pecans) evenly over top.
- Bake at 350 for 50 minutes to 1 hour, or until top is golden brown
Notes
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
Bon Appetit!! Let me know how you like it!
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This looks fabulous! Pinned. We couldn’t think of anyone better to party with! Thank you for stopping by. I hope to see you on Monday at 7 pm. http://loulougirls.blogspot.com/
Happy Saturday! Lou Lou Girls
I’d looooooove a huge slice of this cake
And I must say – I enjoyed reading your opening for this post.
Thank you Winnie! What a compliment coming from you… the queen of cakes! Happy Day to you! 🙂