Pumpkin Crumb Cake

Name: Pumpkin Crumb Cake
Ingredients: 1 package yellow cake mix; 8 tablespoons butter (you can use margarine, but butter is better); 4 large eggs; 2 (15 ounce) cans pumpkin; 1 can evaporated milk; 1 14 cups sugar; 2 teaspoons sugar; 2 teaspoons ground cinnamon; 4 tablespoons butter (chilled); 1 cup chopped pecans

10 ingredients

11 steps

Ingredients

1 package yellow cake mix
8 tablespoons butter (you can use margarine, but butter is better)
4 large eggs
2 (15 ounce) cans pumpkin
1 can evaporated milk
1 14 cups sugar
2 teaspoons sugar
2 teaspoons ground cinnamon
4 tablespoons butter (chilled)
1 cup chopped pecans

Directions

1

Preheat oven to 350F and lightly grease and flour a 13x9 inch pan.
2

Measure 1 cup of the cake mix and reserve for the topping.
3

Mix the remaining cake mix, 8 Tbsp butter and 1 egg in a large bowl.
4

Blend with electric mixer on low speed until well mixed, about 1 minute.
5

Using your fingers press the mixture over the bottom of the pan until it reaches the sides.
6

For the filling, mix the pumpkin, evaporated milk, 1 cup sugar, 3 eggs, and cinnamon on medium speed until for 1 to 2 minutes.
7

Pour the filling over the batter in the baking pan and smooth to the side with a spatula.
8

Mix the remaining 1/4 cup sugar the chilled butter and the reserved cake mix until crumbly.
9

Use your fingers to knead the pecans into this mixture then distribute evenly over the filling mixture.
10

Bake the cake until the center is firm and the pecans are browned, 70 to 75 minutes.
11

Let cool about 20 minutes and serve with your favorite whipped cream topping.