Pumpkin Crumble Cake

Pumpkin Crumble Cake

Enjoy this delicious nutty pumpkin cake made using Betty Crocker® SuperMoist® cake mix, topped with pecan mixture and whipped cream - a tasty dessert.

Prep Time

10

Minutes

Total Time

1:00

Hr:Mins

Makes

12

servings

Cake
1
box Betty Crocker® SuperMoist® yellow cake mix
1
cup water
1/2
cup vegetable oil
1
teaspoon pumpkin pie spice
3
eggs
1
can (15 oz) pumpkin (not pumpkin pie mix)
Topping
3/4
cup chopped pecans, toasted
1/2
cup packed brown sugar
1/2
cup Gold Medal® all-purpose flour
1/2
cup butter, softened
Garnish, if desired
Whipped cream or crème fraîche
Ground cinnamon
Chopped crystallized ginger
  1. 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.
  2. In medium bowl, mix topping ingredients with fork. Sprinkle over batter.
  3. 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.
Makes 12 servings (1 piece)

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.