Best 2 Pumpkin Crumb Cake Recipes
Pumpkin crumb cake is a delectable dessert that is ideal for welcoming the fall season. Its tender, moist pumpkin cake is complemented by a sweet and crunchy crumb topping, making it a perfect treat to enjoy with friends and family. Whether you are a seasoned baker or just starting out in the kitchen, there are numerous pumpkin crumb cake recipes available to suit your skill level and preferences. In this article, we will explore some of the best pumpkin crumb cake recipes, providing step-by-step instructions and helpful tips to ensure your cake turns out perfectly every time.
Here are our top 2 tried and tested recipes!
PUMPKIN CRUMB CAKE
When I want the taste of fall, during the summer, this is a go to treat! Using canned pumpking, your guaranteed to make this year round!
Provided by Laura Davis
Categories Cakes
Time 1h
Number Of Ingredients 11
Steps:
- 1. 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.
- 2. 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
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
Tips:
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- If you don't have a food processor, you can use a pastry blender or two forks to cut the butter into the flour mixture.
- Be sure to not overmix the batter, as this will result in a tough cake.
- For a moister cake, use sour cream or buttermilk instead of milk.
- To prevent the cake from sticking to the pan, grease and flour the pan before adding the batter.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it.
Conclusion:
The pumpkin crumb cake is a delicious and easy-to-make fall dessert. With its moist pumpkin cake, crumbly topping, and sweet glaze, it's sure to be a hit with everyone. Whether you're serving it at a potluck, a holiday gathering, or just as a special treat for your family, this cake is sure to be a crowd-pleaser. So next time you're looking for a delicious and festive dessert, give this pumpkin crumb cake a try.
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