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    Pumpkin Pie Crumble Cake

    Source of Recipe


    List of Ingredients

    Serves: 18-20

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


    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.
    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.
    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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