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Pumpkin Crumble Cake

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  • Prep 10 min
  • Total 60 min
  • Servings 12
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Enjoy this delicious nutty pumpkin cake made using Betty Crocker* SuperMoist* cake mix, topped with a pecan mixture and whipped cream.
Sep 24, 2012

Ingredients

  • 1 box Betty Crocker* SuperMoist* Golden Cake Mix
  • 1 cup (250 mL) water
  • 1/2 cup (125 mL) vegetable oil
  • 1 tsp (5 mL) pumpkin pie spice
  • 3 eggs
  • 1 can (14 oz/398 mL) pure pumpkin (not pumpkin pie filling)

  • 3/4 cup (175 mL) chopped pecans, toasted
  • 1/2 cup (125 mL) packed brown sugar
  • 1/2 cup (125 mL) all-purpose flour
  • 1/2 cup (125 mL) butter, softened

  • Whipped cream
  • Ground cinnamon
  • Chopped crystallized ginger

Steps

  • 1
    Heat oven to 350ºF. 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 centre comes out almost clean. Cool completely in pan on cooling rack. Garnish with whipped cream, cinnamon, and crystallized ginger.

Nutrition Information

No nutrition information available for this recipe
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