Pumpkin Pie Crumble Cake

Pumpkin Pie Crumble Cake

By:
Community Classics .
Edited on Sep 12, 2007

This is great for the holidays but easy and delicious for any time. Easy to take to get-togethers.

Ingredients

1 (18.25) pkg plain yellow cake mix
1 stick softened butter
4 large eggs
2 (15oz) cans Libby's pumpkin
1 5oz can Carnation Evaporated milk
1-1/4 cups sugar
2 tsp pumpkin pie spice
1/2 stick chilled butter
1 cup chopped pecans

Directions

Reserve 1 cup cake mix for topping, set aside.
Place remaining cake mix, softened butter and 1 egg in large bowl. Blend with electric mixer on low speed until well combined. Press into bottom of a greased and floured 9x13x2 baking pan. Set aside.
For filling place pumkin, milk, 1 cup sugar, remaining 3 eggs and spice in same bowl used for crust use same beaters, no need to clean either. Blend on low until combined about 30 seconds. Increase speed to med and beat until the mixture lightens in color and texture, about 2 minutes.
Pour filling over the crust, spreading to the sides.
For the topping, place remaining sugar, the chilled butter and the reserved cake mix in a clean mixing bowl, Rinse and dry beaters. Beat with electric mixer on low until just combined and crumbly about 30 seconds to 1 minute. Remove the mixer and stir in the pecans using your fingers to knead them into the topping. Sprinkle the topping evenly over the batter.
Bake in preheated 350 oven. Bake 70-75 minutes or until cake is set in the center and pecans are browned.
Serve with whipped cream.

Not a NESTLÉ®-tested recipe.


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