Pumpkin Crumble Cake


Greetings, dear readers!  In honor of Autumn, and the commencement of the “all things pumpkin” season, I’m sharing a recipe for a pumpkin cake today.  No, this is not a cake in the traditional sense of the word – it’s kind of a mixture of a pumpkin pie and a crumble topping.  However, it’s yummy no matter what it’s called.

I found this recipe on livelaughrowe.com, and it’s called Pumpkin Dump Cake on Ms. Rowe’s site. However, that name didn’t sound super appetizing to me, so I’ve renamed this treat Pumpkin Crumble Cake.  It’s easy to make and is scrumptious, and is a great way to embrace the fall season.


Pumpkin Crumble Cake


29 oz. can pumpkin
1 cup sugar
12 oz. can evaporated milk
3 eggs
4 tsp. pumpkin pie spice
1/2 tsp salt
1 box yellow cake mix
1 cup pecans, chopped
3/4 cup melted butter (next time I make this I’m going to try it with 1 cup instead)


1. Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spice and salt
2. Beat well and pour into a greased 9″ x 13″ pan
3. Sprinkle cake mix over top, followed by the pecans
4. Pour melted butter over top
5. Bake at 350 degrees for 50-60 minutes


Per livelaughrowe.com: Keep a close eye, burns easily or cover with foil after 30 minutes.
I followed her advice and covered the pan with foil after 30 minutes.  I baked the cake for 50 minutes total.

Serving Suggestions

Okay, so I know the photo below looks a bit like stuffing, but it’s actually the Pumpkin Crumble Cake. Given that the pumpkin part on the bottom stays pretty soft, I figured that being able to plate a nice, tidy, clean-edged piece for a photo wasn’t going to happen.  So, I made a happy mound of pumkin-y, cakey, nutty goodness on the plate, and snapped away.  This is a great way to mix the flavors an textures anyway, and wouldn’t a bit of whipped cream or vanilla ice cream be spectacular on the top?  I think so, too.  :]

Happy Autumn, and Happy Baking!

Warm regards,

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