*Pumpkin Crumb Cake*

how to make crumb cake

 During my fall baking binge, I found a recipe which I adapted from myblessedlife. It is called Pumpkin Crunch Cake. I changed the name for mine to: Pumpkin Crumb Cake. I believe this tastes more like a crumb cake. This is one of the most delicious desserts I have ever made or tasted. I knew it was good when my boyfriend raved about it non-stop and witnessed a lot of nibbling going on, which he was trying to sneak in without me noticing. This is a year round treat that tastes delectable with coffee or hot chocolate. Not to mention, this is super easy and requires minimal ingredients, which most might already be in your home! This tastes wonderful cool or my favorite, warmed up with a big heaping spoonful of whipped topping! Try making this and your taste buds will be thanking you indefinitely! 

pumpkin crumb cake recipe

All the ingredients. I accidentally placed flour in there, it is supposed to be sugar instead. I was doing too much baking that day!

pumpkin dessert recipe

First combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl

pumpkin recipe ideas

how to make pumpkin crumb cake

Use a mixer to blend all the ingredients together

thanksgiving desserts

Pour the mixture into a 9in by 13in glass baking dish and sprinkle the vanilla cake mix on top 

thanksgiving dessert ideas

Add the 1 cup of chopped pecans on top

kid friendly desserts

Drizzle the melted butter on top of the chopped pecans

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How the dish will look before entering the oven

easy pumpkin desserts

Place in oven and bake at 350 for 50-55 minutes

baking pumpkin

Look at this golden brown goodness! 

whipped pumpkin dessert

Let cool and serve adding whipped topping 

pumpkin crumb cake

This is so delicious with a cup of coffee or hot chocolate

how to make crumb cake

What You Need:

  • 1 can (15 oz) pumpkin
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 box yellow cake mix
  • 1 cup pecans, chopped
  • 1 cup butter, melted
  • 1 container of sugar free Cool Whip
How To Make:
  1. Preheat oven to 350 degrees.  
  2. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl.  (I used my mixer for this step.)  
  3. Pour into a greased 13×9 baking dish.
  4. Run cake mix through a sifter to get lumps out and sprinkle dry cake mix evenly over pumpkin mixture.  
  5. Top with pecans.  
  6. Drizzle melted butter over pecans.  
  7. Bake for 50-55 minutes or until golden brown.
  8.  Cool. Serve chilled (or warm).  
  9. Top with whipped topping.


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