Monday, October 17, 2011

Pumpkin Pie Crumble Cake

During this time of year, you can't go anywhere without seeing a pumpkin.  For instance, I have 3 tiny pumpkins on my kitchen table as decoration and 2 large pumpkins on my porch waiting to be carved. The thing to do around Louisville in October is to go pumpkin picking at Huber's Farm. They have an amazing pumpkin patch and so many things to see and eat.  It's great day trip for the family and I highly recommend visiting if you ever get the chance.

So because pumpkin is all consuming in October we chose to make pumpkin our ingredient of the week. The dessert I chose to make is comparable to pumpkin pie, but so much yummier.  I like pumpkin pie, but I always found it somewhat boring.  This version is the jazzed up version of pumpkin pie.
Pumpkin Pie Crumble Cake

I love this recipe and could eat it as my meal instead of a dessert. Once you try this pumpkin pie cake, you will no longer want to eat traditional pumpkin pie! The topping is my favorite part.  Enjoy!

Pumpkin Pie Crumble Cake
Recipe from the Cake Mix Doctor by Anne Byrn

1 package yellow cake mix
8 T butter (1 stick), room temperature
4 large eggs
2 cans pumpkin (15 oz each)
1 small can evaporated milk (5 oz)
1 1/4 cup sugar
2 t cinnamon
4 T butter
1 cup chopped pecans
Cool Whip

1.  Preheat oven to 350 degrees F.  With Pam baking spray with flour, coat a 13x9 baking pan.  
Mixing the crust
2.  Measure out 1 cup of the cake mix and reserve for the topping.  Place the remaining cake mix, room temperature butter, and 1 egg in a large mixing bowl. Blend on low until well combined (about 1 minute). Using your fingertips, press the batter over the bottom of the prepared pan so that it reaches the sides of the pan. Set pan aside.
The filling
3.  For the filling, place the pumpkin, evaporated milk, 1 cup sugar, remaining 3 eggs, and cinnamon in the same large mixing bowl used to prepare the batter and with the same beaters (no need to clean either), blend on low speed until combined, about 30 seconds.  Increase the mixer speed to medium and beat until the mixture lightens in color and texture, 1 to 2 minutes.  Pour the filling over the crust in the pan, spreading to the sides with a spatula.  Set pan aside.
The crumb topping
4. For the topping, place the remaining 1/4 cup sugar, chilled butter, and reserved cake mix in a clean medium sized bowl.  The beaters must be cleaned and dried this time.  Mix on low speed until combined and crumbly, about 30 seconds to 1 minute.  Stop the mixer and stir in the pecans.  Use your fingers to thoroughly knead the pecans into the topping mixture.  Distribute the topping evenly over the filling mixture. Place the pain in the oven.
5.  Bake the cake for 70-75 minutes.  You will know when it is done when the middle of the cake doesn't shake when you move it back and forth and when the pecans have started to brown. Let cake cool for about 20 minutes.
The finished product
6. Slice cake in squares to be served. Top with cool whip (optional).
Pumpkin Pie Crumble Cake

Happy Baking!


1 comment:

Anonymous said...

This is delicious! I highly recommend this-even if, like Sarah & I, you find regular pumpkin pie boring. This is awesome! (By the way, if you've never been to Huber Farms, the Rasberry White Chocolate bread is worth the drive!!!)