09Oct2014Pumpkin Pie Crumb Cake1.8K Yellow cake mix creates an incredible sweet crust for a layer of spiced pumpkin pie filling and a cinnamon crumb topping – a festive fall treat that anyone can make! Do you decorate for Halloween? I don’t just mean pumpkins and fall leaves, I mean spiders and stringy spider webs, black cats and bats, lit jack o’ lanterns, and witches, etc. I don’t, and apparently my 5 year old has a problem with that. Ha! Don’t get me wrong, I love Halloween. Dressing up the kids is so much fun and taking them Trick Or Treating is always a blast. Probably because I get to steal some of their chocolate! I’ll tell you what though, I DO love decorating for fall! I have pumpkins and ghords on my front steps and a burlap wreath on the door. My secret is that you can decorate for fall from September until Thanksgiving, so you can just leave it up the whole time! So basically I’m cheap and too lazy to buy and redecorate in the beginning of November. I can’t be the only mom that does this, right?! Try explaining those reasons to a Kindergartener, ha! I agreed to let them make a few orange construction paper jack o’ lanterns and tape them on the glass door. Ah, the things we do for our children. š There’s no complaining from him when it comes to desserts around here lately, though – and this Pumpkin Pie Crumb Cake is one dessert he is SUPER thankful for! I absolutely love that the crust uses a cake mix, no need to get out the rolling pin. I hope you love pumpkin pie, because that’s pretty close to what this amazing crumb cake tastes like! Pumpkin Pie Crumb Cake 15 oz box yellow cake mix (dry) 1/2 cup butter, melted 3 eggs, divided 15 oz can pumpkin puree 5 oz can evaporated milk 1 cup sugar 1/2 teaspoon cinnamon 1/4 teaspoon allspice Crumb topping: 1/2 cup sugar 1/4 cup flour 1 tablespoon cinnamon In the bottom of a large bowl, beat one egg lightly. Stir in dry cake mix and melted butter. Set aside 2/3 cup for the topping, and press the remaining crust mixture into the bottom of a greased 9 x 13 baking dish. In a separate bowl, beat pumpkin, evaporated milk, 2 eggs, 1 cup sugar, allspice, and cinnamon until smooth. Pour evenly over crust in baking dish. For crumb topping, stir together reserved crust mixture, sugar, flour and cinnamon. Use your hands or a pastry cutter until the texture is coarse crumbs. Sprinkle over pumpkin filling. Bake at 350 degrees for 45-50 minutes or until pumpkin filling is set in the center. Allow to cool completely before cutting and serving. I’m not even kidding you, between the two boys and Paul this thing was level in two days flat! Wesley actually cried this morning when I told him it was all gone! Poor guy. Guess that means I need to make some more pumpkin yummy-ness. š Here are some more of my favorite fall desserts: Crockpot Apple Pie Pumpkin Cinnamon Rolls with Salted Caramel Frosting Oatmeal Butterscotch Spice Cookies Don’t miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via Facebook, Pinterest, Twitter, Instagram, or Google+ – I’d love to connect with you! {linking up!} 1.8K
Lady Gourmet saysOctober 9, 2014 at 7:25 pmThat pumpkin pie crumb cake would be so beautiful on the holiday table; not to mention it would disappear in a NY minute.!! ~ CatherineReply
Kelly @ Mostly Homemade Mom saysOctober 10, 2014 at 11:45 amCatherine, after I posted this my husband requested I make this instead of pumpkin pie for Thanksgiving!Reply
Julie @ HostessAtHeart saysOctober 13, 2014 at 10:58 pmGorgeous crumb cake. I love that it isn't difficult to make!Reply