Pumpkin Crumb Cake

Pumpkin Crumb Cake
What you will need:

•1 box yellow cake mix (set aside 1 cup for the topping)
•1 egg
•1/2 cup (1 stick) unsalted butter, melted

•3 eggs
•1 (15-ounce) can pumpkin puree
•1/2 cup white sugar
•1/4 cup packed brown sugar
•1 1/2 teaspoon ground cinnamon

•1 cup reserved yellow cake mix
•1/2 cup white sugar
•3 tablespoons unsalted butter, softened
•3/4 teaspoon ground cinnamon
•1/2 cup chopped nuts (optional)

How it is done:

Melt 1/2 cup butter in microwave.

Soften 3 tablespoons butter by letting it stand for 30 to 45 minutes at room temperature OR cut into chunks and allow to stand for 15 minutes at room temperature. Chop nuts, if desired.

Preheat oven to 350 degrees F (175 degrees C).

Spray or grease one 9×13 inch pan. Reserve 1 cup cake mix. In mixing bowl, beat 1 egg, then add the remaining dry cake mix and 1/2 cup melted butter. Mix well, and then pat into prepared pan.

In a large bowl, beat 3 eggs then add the pumpkin puree, 1/2 cup white sugar, 1/4 cup brown sugar and 1 1/2 teaspoons cinnamon. Pour over crust.

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

Bake in preheated oven for 40-45 minutes. It’s done baking when toothpick inserted in middle comes out clean. Let cool before serving. Cake tastes best when refrigerated.

*recipe and photo originally appeared on dahlsfoods.com


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