Pumpkin Crumble Cake Recipes

PUMPKIN CRUMBLE CAKE

Pumpkin Crumble Cake image

This Pumpkin Crumble Cake is Sinful! May not be the healthiest dessert but it sure tastes good! Perfect cake to make in the fall. So tasty!

Provided by Chef Rodney

Categories Dessert

Time 1h24m

Number Of Ingredients 10

Ingredients

2 Cans Pumpkin Puree
1 Can Evaporated Milk
4 Eggs
1 1/2 Cups White Sugar
2 Tsp Ground Cinnamon
2 Tsp Pumpkin Pie Spice
1 Box Yellow Cake Mix
1 Cup Unsalted Butter (Melted)
1 Cup Pecans (Chopped)
Whipped Cream

Steps:

Preheat the oven to 350°F.
In a mixing bowl, combine all base ingredients and mix well. Pour batter into an ungreased 9 x 13 baking dish.
Sprinkle the dry yellow cake mix over the top of the batter ensuring pumpkin batter is completely covered.
Sprinkle the cake mix with a little pumpkin pie spice.
Melt butter and pour over the cake mix. It's ok if the butter does not completely cover the cake.
Spread the chopped pecans evenly over the top of the cake.
Bake in oven for one hour.

Nutrition Facts : Calories 535 kcal, Carbohydrate 71 g, Protein 7 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 103 mg, Sodium 504 mg, Fiber 3 g, Sugar 49 g, ServingSize 1 serving

PUMPKIN CRUMB CAKE

Pumpkin Crumb Cake image

This moist pumpkin crumb cake is a soft, seasonally flavored pumpkin cake infused with the best flavors of fall (think pumpkin spice, cinnamon, and real pumpkin) and topped off with a buttery cinnamon crumble topping!

Provided by Samantha Merritt

Categories Dessert

Time 45m

Number Of Ingredients 20

Ingredients

3/4 cup butter (melted (allow it to cool several minutes after melting, you do not want it to be too hot or it will melt your sugars))
1/2 cup sugar
1/4 cup brown sugar (tightly packed)
2 large eggs (lightly beaten (room temperature preferred))
1 cup pumpkin puree (not pumpkin pie filling)
1 1/2 teaspoon vanilla extract
2 Tablespoons sour cream
1 1/4 cup all-purpose flour
2 teaspoons pumpkin spice
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup all-purpose flour
3/4 cup brown sugar tightly packed
2 Tablespoons granulated sugar
1 1/2 tsp cinnamon
6 Tablespoons salted butter (melted)
1/2 cup powdered sugar
2-3 teaspoons milk

Steps:

Preheat oven to 350F and line a 9x9 baking pan with parchment paper or lightly greased aluminum foil.
Combine melted butter and sugars in a large bowl and stir until well-combined
Add eggs, stir well
Stir in pumpkin puree and vanilla extract until well combined.
Add sour cream and stir until combined. Be sure to scrape down the sides and bottom of the bowl to ensure that all ingredients are well combined.
In a separate, medium-sized bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
Using a spatula, gradually add dry ingredients and wet and stir until just combined -- do not over-mix!
Spread batter evenly into prepared 9x9 pan.

Nutrition Facts : Calories 522 kcal, Carbohydrate 71 g, Protein 5 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 98 mg, Sodium 448 mg, Fiber 1 g, Sugar 45 g, ServingSize 1 serving

PUMPKIN CRUMBLE

Pumpkin Crumble image

I created this tasty pumpkin crumble dessert on a rainy fall afternoon while my son was taking a nap. It filled the house with a wonderful aroma, and I was able to make it with ingredients that I already had in my pantry. Stir 1/2 cup chocolate chips into the filling for a change of pace. -Sarah Graham, Independence, Missouri

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 can (15 ounces) pumpkin
1/4 cup 2% milk
1/4 cup sour cream
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
Topping:
1/4 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup old-fashioned oats
1/2 teaspoon ground cinnamon
1/8 teaspoon each ground ginger, ground nutmeg and ground allspice
3 tablespoons cold butter
2 tablespoons finely chopped pecans
Vanilla ice cream, optional

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.

Nutrition Facts : Calories 208 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 59mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 3g fiber), Protein 3g protein.

PUMPKIN CRUMBLE CAKE

Pumpkin Crumble Cake image

Enjoy this delicious nutty pumpkin cake made using Betty Crocker™ Super Moist™ cake mix, topped with pecan mixture and whipped cream - a tasty dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 12

Number Of Ingredients 13

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup water
1/2 cup vegetable oil
1 teaspoon pumpkin pie spice
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
3/4 cup chopped pecans, toasted
1/2 cup packed brown sugar
1/2 cup Gold Medal™ all-purpose flour
1/2 cup butter, softened
Whipped cream or crème fraîche
Ground cinnamon
Chopped crystallized ginger

Steps:

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake ingredients with electric mixer on medium speed 2 minutes. Pour batter into pan.
In medium bowl, mix topping ingredients with fork. Sprinkle over batter.
Bake 45 minutes or until toothpick inserted in center comes out almost clean. Cool completely in pan on cooling rack. Garnish with whipped cream, cinnamon, and crystallized ginger.

Nutrition Facts : ServingSize 1 Serving

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