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    Pumpkin Pie Crumble Cake


    Source of Recipe


    SandyOh

    List of Ingredients




    Serves: 18-20

    Crust:
    1 (18.25 ounce) package yellow cake mix, divided
    1/2 cup softened butter
    1 egg
    Filling:
    3 eggs
    30 ounces solid pack canned pumpkin
    15 ounces evaporated milk
    1 cup sugar
    2 teaspoons cinnamon
    Topping:
    1/4 cup sugar
    1/4 cup butter
    1 cup chopped pecans
    Garnish:
    2 cups heavy whipping cream
    1/2 cup powdered sugar

    Recipe



    Heat oven to 350F. Grease and flour 9x13 inch baking pan. Reserve 1 cup of cake mix for topping. Mix remaining cake mix, butter and 1 egg together till well combined. Press onto bottom of prepared pan. Mix together pumpkin, eggs, 1 cup sugar, milk and cinnamon till combined. Beat on medium speed 1-2 minutes till mixture lightens in color and texture. Pour over crust, spreading to sides.
    Topping:
    Beat sugar, butter and reserved cake mix till just combined and crumbly. Stir in pecans. Sprinkle evenly over filling. Bake 70-75 minutes till center no longer jiggles and the top has browned. Cool 20 minutes on rack.
    Garnish:
    Beat cream on high speed 1 1/2 minutes till thickened. Add sugar and beat on high till stiff peaks form. Spoon on top of individual servings.

 

 

 


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