PUMPKIN CRUMB CAKE
This recipe was given to me by a friend. It's been a hit with my children and family.
Provided by Debbie
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
- 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.
- In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
- 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.
- Bake in preheated oven for 40 to 45 minutes.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 39.2 g, Cholesterol 60.6 mg, Fat 13.7 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 312.2 mg, Sugar 27.5 g
PUMPKIN SPICE CRUMB CAKE
Delicious moist pumpkin spice cake with a crumb streusel topping! This cake uses 1 cake mix to make both the crumb topping and the cake - making it super quick and easy to make!
Provided by Tina Verrelli - epicuricloud.com
Categories Breakfast Breakfast/Brunch cake Dessert
Time 38m
Number Of Ingredients 8
Steps:
- I use my KitchenAid stand mixer with the wire whip beater to mix this cake. For sifting you can use the Sifter+Scale attachment, a hand sifter or sift by tapping through a mesh strainer.
- Preheat oven to 350 degrees. Spray or grease a 9-inch cake pan.
- Sift* cake mix and measure out 2/3 cup.
- In mixer bowl, combine 2/3 cup cake mix and brown sugar.
- Stir until the cake mix and brown sugar are well combined.
- Drizzle in the melted butter and mix until a crumb texture forms. Remove crumb mixture to a separate bowl.
- Add eggs to mixing bowl (no need to wash) and use wire whip (whisk) to whip eggs for 2 mintues or until lighter in color, slightly thickened and foamy.
- Add vanilla and pumpkin to whipped eggs. Stir gently to combine, stopping to scrape the bowl part-way.
- Stir pumpkin pie spice into the remaining cake mix.
- Gradually add cake mix to egg mixture and gently mix until just combined, stopping to scrape the bowl part-way.
- Pour cake batter into prepared baking pan, spread evenly in pan. Top with crumb mixture. (Sometimes I'll squeeze the crumb mixture in my hands to make some larger crumbs.)
- Bake for 20-25 minutes (depending upon oven and baking pan) or until the center is set. You can check with a toothpick inserted into the center of the cake, it should come out clean.
- Let cake cool and serve.
Nutrition Facts : Calories 242 kcal, Carbohydrate 49 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 36 mg, Sodium 347 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving
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
Make and share this Pumpkin Crumb Cake recipe from Food.com.
Provided by masmallow
Categories Breads
Time 55m
Yield 1 9x13 inch pan., 15 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 318.6, Fat 13.8, SaturatedFat 6.4, Cholesterol 72.7, Sodium 324.8, Carbohydrate 46.5, Fiber 0.7, Sugar 32.5, Protein 3.6
PUMPKIN APPLE CRUMB CAKE
You've got pumpkin and apple in one. This is a moist spicy cake with pieces of apple throughout. Optional-If you have a real sweet tooth drizzle powdered sugar mixed with buttershots or apple shnapps to glaze cake. This would also be great with dried cranberries or raisins mix in along with the apples. This recipe was given to me by Tim a Great guy I work with. Yes tweaked a bit! Made 60 mini muffins Nov 26, 2013 baked them for 15-18 minutes and I made twice the amount topping. I brought them to a party(leaving 12 home) so everyone could have a bite and room to enjoy the other food.
Provided by Rita1652
Categories Breads
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 622.9, Fat 24.4, SaturatedFat 6.2, Cholesterol 61.8, Sodium 332.2, Carbohydrate 96.6, Fiber 2.5, Sugar 60, Protein 7.3
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- Using a pastry cutter, fork, or your fingers, work the butter into the flour mixture until it forms fine crumbs.
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