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Pumpkin Crumble Cake

Pumpkin Crumble Cake
  • Prep 10 min
  • Total 60 min
  • Servings 12
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 November 24, 2011
Make With
Make With
Gold Medal Flour

Ingredients

Cake

  • 1 box Betty Crocker™ Super Moist™ 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

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.

No nutrition information available for this recipe
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