Pumpkin Crumble Cake
The perfect alternative to pumpkin pie, this dessert's amazing layers will impress the whole family!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 18 servings
Preheat oven to 350 F.
Mix together all base ingredients (Pumpkin, milk, eggs, sugar, spices). Pour base mix into an ungreased 9 x 13 baking dish.
Evenly distribute the dry yellow cake mix over the top of the pumpkin mix
I like to sprinkle mine with a little extra pumpkin pie spice after the cake has been added.
Melt butter and pour over the cake mix. The butter will not completely cover the cake.
Finally, spread the nuts out evenly on top of the cake. Pop it in the oven for 1 hour.
Serve warm with fresh whipped cream and a dash of cinnamon.
Calories: 230kcal | Carbohydrates: 42g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 223mg | Potassium: 61mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1.4% | Vitamin C: 0.3% | Calcium: 8.2% | Iron: 6.2%