Pumpkin Crumble Cake Food

PUMPKIN CRUMBLE

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom and sides of a 13-by-9-inch baking dish with 1 tablespoon butter.
• Whisk together the pumpkin puree, half-and-half, granulated sugar, eggs, 2 teaspoons pumpkin pie spice, 1/4 teaspoon cardamom and 1/2 teaspoon salt in a large bowl until well blended.
• In another large bowl, combine the oats, brown sugar, flour, remaining 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon cardamom and 1/2 teaspoon salt, breaking up any lumps of brown sugar with a fork. Melt the remaining 7 tablespoons butter and stir into the flour mixture until it is completely moistened and crumbly.
• Spread the pumpkin mixture evenly in the bottom of the baking dish. Scatter the oat mixture on top. Bake until the pumpkin is set around the edges but still jiggly when shaken, and the topping is brown and crisp, about 50 minutes.
• Serve room temperature or slightly warm with whipped cream on the side.

SPICED PUMPKIN CRUMB CAKE

Steps:

• Fresh whipped cream or ice cream, for serving Preheat the oven to 350 degrees F. Grease and flour one 9-inch springform pan. For the batter: In a large mixing bowl, cream together the butter and granulated sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. In a separate mixing bowl, whisk together the flour, baking powder and salt. Stir the dry ingredients into the butter and egg mixture. Mix just until combined (the batter will be thick) and set aside. For the filling: In a second large mixing bowl, add the brown sugar, cinnamon, ginger, nutmeg, pumpkin puree and eggs and set aside. For the topping: In a third mixing bowl, combine the flour, brown sugar, baking powder, cinnamon, nutmeg and ginger. Cut in the chilled butter with a pastry cutter or two forks until the mixture is crumbly. Evenly spread the thick cake batter on the bottom of the prepared pan. Next, pour the pumpkin filling over the top of the cake batter and sprinkle the crumb topping on top of the filling. Bake until the filling is set and the topping is golden brown, 1 1/2 to 2 hours. Cool before slicing. Serve with fresh whipped cream or ice cream.

PUMPKIN CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray or grease one 9x13 inch pan.
• Reserve 1 cup cake mix for later. Prepare the crust by combining remaining cake mix with 1 egg and 1/4 lb. melted butter.
• Mix well, spread in pan.
• Beat together the pumpkin, eggs, white sugar, brown sugar and cinnamon.
• Pour over crust.
• Combine reserved cup cake mix, sugar and butter.
• Crumble over filling.
• Add 1/2 cup chopped nuts if desired.
• Bake for 40 to 45 minutes.

PUMPKIN APPLE CRUMB CAKE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease and flour 2 round cake pans cake pans or one 9x13.
• Sift first 6 ingredients in a bowl.
• In an other bowl mix eggs, pumpkin, and oil.
• Add to dry ingredients stirring till just mixed.
• Fold in apples and pour into prepared pan.
• In a bowl or food processor add topping dry ingredients and cut or pulse in cold butter till crumbly.
• Sprinkle over cake batter.
• Bake for 35-40 minutes or until toothpick come out clean.

PUMPKIN CRUMBLE

Steps:

• Preheat oven to 375°. In a large bowl, whisk first pumpkin, milk and sour cream until smooth. Combine brown sugar, flour and cinnamon; stir into pumpkin mixture. Pour into a greased 8-in. square baking dish. For topping, in another bowl, combine brown sugar, flour, oats and spices. Cut in butter until crumbly. Stir in pecans; sprinkle over pumpkin mixture. Bake until topping is golden brown, 35-40 minutes. Serve warm with ice cream, if desired.

PUMPKIN CRUMB CAKE - FROM SCRATCH

Steps:

• Spray 9×13 inch pan with cooking spray.
• Place all batter ingredients into large mixing bowl. Mix until well blended.
• In medium bowl, place all topping ingredients. Cut together until well blended.
• Pour 1/2 of batter into pan, top with 1/2 crumb mixture. Pour remaining batter over and top with remaining crumb mixture.
• Bake for 45 minutes to an hour at 350. Cake is done when toothpick inserted in center comes out clean.

PUMPKIN PIE CRUMBLE CAKE

Steps:

• Place rack in the center of the oven and preheat the oven to 350.
• Lightly grease (I use Pam for baking cooking spray) 13x9in pan. Set pan aside.
• Crust:.
• Measure out 1 cup of cake mix and reserve for the topping.
• Place remaining cake mix, 1 stick butter and 1 egg in mixing bowl.
• Blend with an electric mixer on low speed until well combined (1 minute).
• Using your fingertips, press the batter over the bottom of the prepared pan so that it reaches the sides.
• Filling:.
• Place pumpkin, milk, 1 cup sugar, remaining 3 eggs and cinnamon in the same large mixing bowl used to prepare the crust and with the same beaters (no need to clean either).
• Blend on low speed until combined (30 seconds)
• Increase the mixer speed to medium and beat until the mixture lightens in color and texture, 1 to 2 minutes more.
• Pour the filling over the crust in the pan, spreading to the sides of the pan with a rubber spatula. Set pan aside.
• Topping:.
• Place remaining 1/4 cup sugar, chilled butter and reserved cake mix in a clean medium-sized bowl.
• Beat with an electric mixer on low speed until just combined and crumbly (30 seconds to 1 minute).
• Distribute the topping evenly over the filling mixture. Place the pan in the oven and bake until the center no logger jiggles, appx 70 minutes.
• Remove the pan from the oven and let cool on wire rack for 20 minutes.
• Cut the cake into squares and serve with whipped cream if desired.

PUMPKIN CRUMB CAKE

Steps:

• Preheat oven to 350°F and lightly grease and flour a 13x9 inch pan.
• Measure 1 cup of the cake mix and reserve for the topping.
• Mix the remaining cake mix, 8 Tbsp butter and 1 egg in a large bowl.
• Blend with electric mixer on low speed until well mixed, about 1 minute.
• Using your fingers press the mixture over the bottom of the pan until it reaches the sides.
• For the filling, mix the pumpkin, evaporated milk, 1 cup sugar, 3 eggs, and cinnamon on medium speed until for 1 to 2 minutes.
• Pour the filling over the batter in the baking pan and smooth to the side with a spatula.
• Mix the remaining 1/4 cup sugar the chilled butter and the reserved cake mix until crumbly.
• Use your fingers to knead the pecans into this mixture then distribute evenly over the filling mixture.
• Bake the cake until the center is firm and the pecans are browned, 70 to 75 minutes.
• Let cool about 20 minutes and serve with your favorite whipped cream topping.

BILL'S FAVORITE PUMPKIN CRUMB CAKE

Steps:

• Preheat oven to 350 degrees . Spray 9x13 inch baking pan with non-stick cooking spray.
• Measure out and set aside 1 cup of the dry cake mix.
• In a large mixing bowl, combine the rest of the dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat with fingers into prepared pan to form a crust layer.
• In a large bowl, mix together the pumpkin puree with the 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
• In a small bowl, combine the reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling to make crumb topping. Sprinkle walnuts evenly over the top.
• Bake in preheated oven for about 40 to 45 minutes until set and lightly browned.