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08/08/2017
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Pumpkin Crumb Cake
 
Added: 7/20/2017
Prep Time:
20
Cook Time:
45
Serving Size:
12
 
Ingredients
When I post recipes,
t =  teaspoon
T =  Tablespoon

1 - 18.25 oz. yellow cake mix, 1 cup set aside
1 - egg
4 oz. -  butter, melted
1 - 15 oz. can of pure pumpkin
3 - eggs, beaten
1/2 c - sugar
1/4 c - brown sugar, packed
1 t - ginger
1 t - cinnamon
1 t - nutmeg
1 t - allspice
1 t - ground clove
1/2 c sugar
3 T - butter, softened
1/2 c - pecans pieces
 
Procedures
Preheat oven to 350 ° and spray out a 9" spring form pan or 2" half pan.

Measure out 1 cup of the cake mix and set aside.

To the remaining cake mix, add 1 beaten egg and 4 ounces of the melted butter.
Combine until a thick dough forms. Press into the bottom of a prepared pan.

Combine pumpkin, 3 remaining beaten eggs, 1/2 cup of sugar, brown sugar, ginger, cinnamon, nutmeg, allspice and ground clove and mix well.
Pour pumpkin mixture over crust.

To the remaining 1 cup of cake mix, add the 3T of butter and cut in to form a crumb. Add pecans and gently fold in keeping the pecans intact. Sprinkle over pumpkin mixture in pan.

Bake 40 to 45 minutes checking at each 20 minute mark to check for doneness.
Baking time will vary with type of pan selected.

Serve with whipped cream or vanilla ice cream sprinkled with a small amount of cinnamon.