PUMPKIN CRUMBLE CAKE
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
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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Hilde van Schelt
[email protected]Loved this recipe! The cake was moist and flavorful, and the crumble topping was the perfect finishing touch.
Syed Ali Shahbaz
[email protected]This cake was easy to make and turned out great! The only change I made was to use a gluten-free flour blend, and it worked perfectly.
Nampijja Zurah
[email protected]I made this cake for a fall party and it was a huge hit! Everyone loved the moist cake and the crunchy crumble topping.
Lillian Mutale
[email protected]This pumpkin crumble cake was absolutely delicious! The cake was moist and flavorful, and the crumble topping was the perfect finishing touch. I will definitely be making this again.