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Friday, December 6, 2013

Pumpkin Crumb Cake

Who still has pumpkin desserts for Christmas? WE DO! We say NO to just having pumpkin treats on Thanksgiving. We have them for at least for 2 months if not more. So here is our newest favorite. Easier than Pumpkin Pie and in MY OPINION - tastes better. NOW THAT IS SAYING SOMETHING because I am a HUGE connoisseur of Pumpkin Pie! So when my husband's Aunt Laura brought this to a family party a couple months back I DIED and went to heaven. Then I was reborn with this pumpkin dessert in hand. I begged for the recipe and even had it as my birthday dessert. Am I a little dramatic? Yes I am, but seriously this is worth the try! You can thank me, and Aunt Laura later.

Pumpkin Crumb Cake

1 white cake mix
3/4 c. butter
1-16 oz. can Libby's Pumpkin
2 eggs
1 can sweetened condensed milk
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. ginger
dash of salt

Preheat oven to 350 degrees. Ignore cake mix directions and place the "powder" into a bowl. mix in 1/2 c. of the butter (room temperature). Mix to look like crumbs.

Place half of the powder mixture in a greased 9x13 glass pan to a flat layer. Reserve remaining crumbs for the top.

Combine pumpkin, eggs, sweetened condensed milk, cinnamon, nutmeg, cloves, ginger and salt all together.Mix until well combined. Pour pumpkin  mixture over top of the cake "crumb" layer in the pan. Add the reserved crumb mixture to cover the top. Sprinkle evenly. Melt the remaining 4 T. butter and drizzle over the crumb mixture to finish the top. 

Bake for 35-45 minutes or until top is golden brown and center isn't "giggly." Insert a toothpick or knife to the middle of the "cake" and make sure it comes out clean. 
Let it set for 5-10 minutes then serve with whipping cream. 

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