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Categories: Cakes, Christmas, Cookie Bars, Halloween, Holidays, My Baking & Cooking, Thanksgiving

Pumpkin Crumb Cake

By webmistress ⋅ December 31, 2011 ⋅ Post a comment

If you can’t get enough of pumpkin, bake these today!

While I normally attribute pumpkin recipes to the holiday season (from Halloween through Christmas), this recipe is excellent anytime during the year. In the past, I’ve used canned pumpkin for this. When I discovered I had leftover frozen puree (from fresh pumpkins), well…I think you know what I decided to do with it. And omigosh, just like my Pumpkin Pies, I’m not sure I can ever go back to canned. But either way–canned or fresh puree–this cake is addicting!

Cast of characters

Hot from the oven

I bet you’re thinking “Is this really a cake ’cause they look like bars?!”

I’d be fine with it being called “Pumpkin Bars” or “Pumpkin Squares”…or even “Pumpkin Thingy” :p

I’m only super picky about one thing…taste!

INGREDIENTS:

Crust -

1 Duncan Hines yellow cake mix (set aside 1 cup for the topping)
1 egg
1/2 cup (1 stick) unsalted butter, melted – I used Land O’Lakes

Filling -

3 eggs
1 (15 oz) can pumpkin puree – I used ~2 cups puree from a fresh pumpkin instead
1/2 cup white sugar
1/4 cup packed brown sugar
1 1/2 tsp. ground cinnamon

Topping -

1 cup reserved yellow cake mix
1/2 cup white sugar
3 tbsp. unsalted butter, softened – I used Land O’Lakes
3/4 tsp. ground cinnamon
1/2 cup chopped nuts (optional)

PREPARATION:

Melt 1/2 cup butter in microwave – I use 50% microwave power until it’s half-melted (usually 10-15 seconds), then stir with spoon until completely melted.
Soften 3 tablespoons butter by letting it stand for 30-45 minutes at room temperature OR cut into chunks and allow to stand for 15 minutes at room temperature.
Chop nuts, if desired.

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).
Spray or grease one 9×13 inch pan. Reserve 1 cup cake mix. In mixing bowl, beat 1 egg, then add the remaining dry cake mix and 1/2 cup melted butter. Mix well, and then pat into prepared pan.
In a large bowl, beat 3 eggs then add the pumpkin puree, 1/2 cup white sugar, 1/4 cup brown sugar, and 1 1/2 teaspoons cinnamon. Pour over crust.
In small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, 3 tablespoons softened butter, and 3/4 teaspoon cinnamon. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.
Bake in preheated oven for 40-45 minutes. It’s done baking when toothpick inserted in middle comes out clean. Let cool before serving. Cake tastes best when refrigerated.

Happy New Year’s Eve! The new year snuck up on me. And since we’re putting our Christmas tree away tomorrow, I better wrap up all my “holiday” posts, including the Lights at the San Antonio River Walk. Stay tuned!