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Pumpkin Crumble Cake

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Pumpkin Crumble Cake
  • Prep 10 min
  • Total 60 min
  • Servings 12
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Enjoy this delicious nutty pumpkin cake made using Betty Crocker™ Super Moist™ cake mix, topped with pecan mixture and whipped cream - a tasty dessert.
Updated Nov 24, 2011

Ingredients

Cake

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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Nutrition

Nutrition Facts are not available for this recipe
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