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47 Year old SAHM of 3. Happily married to my wonderful husband Keith for 23 years. Love to read, play pogo and hang out with my family.

Thursday, October 6, 2011

Pumpkin Cake

Pumpkin Crumb Cake




"A boxed yellow cake mix is used to create a short crust and crumble topping for this cake with a pumpkin custard filling."

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 egg, beaten
1/2 cup butter, melted 1 (15 ounce) can pumpkin puree
3 eggs, beaten
1/2 cup white sugar


Pumpkin Crumb Cake (continued) 2 of 2

Ingredients: (continued)
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup white sugar 3 tablespoons butter, softened
1/2 cup chopped nuts (optional)

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.

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