Save Room for Dessert...Pumpkin Pie Crumble Cake

In the past 2 weeks, I've received 3 emails from 3 different readers requesting recipes that regular/normal/average people would make. I replied to all three, asking for a little more clarification, as I didn't want to assume anything. I thought I knew what they wanted, but assuming things has gotten me into more awkward situations than I care to admit. As it turns out, I was correct, what they would like to see are recipes that use items like cake mix, canned soup, etc. I'm all about making my readers happy; seriously, one of the reasons I do this because I love the interaction with all of you, so I'm happy to oblige. That said, today's post is from the Cake Mix Doctor cookbook, published in 1999. I know that a newer version has recently been published, but I don't know if this recipe was included.

I love all things pumpkin, be it cake, pie, or cheesecake. This is a cross between a cake and a pie; I particularly like the crunchy topping. The author suggests serving it with a sweetened cream, but I think it's perfect as is; however, I've included the recipe for the cream.

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Pumpkin Pie Crumble Cake Printable recipe

1 yellow cake mix (I used Duncan Hines all-butter recipe)

1 stick butter, softened

4 large eggs

2 15-oz cans pumpkin

5 oz evaporated milk (I used half & half)

1 1/4 cups sugar, divided

2 teaspoons cinnamon

1/8 teaspoon cardamom*

1/8 teaspoon nutmeg*

Combine the 2 cans of pumpkin, half & half, 1 cup sugar, 3 eggs, cinnamon, cardamom, and nutmeg in a large bowl.

Beat together for 3 minutes.

Pour filling onto prepared crust.

Topping

Add the remaining 1/4 cup of sugar to the reserved 1 cup cake mix and stir.

Using a pastry cutter or your fingers, knead in the butter and pecans to create the topping.

Evenly distribute the topping for the filling.

Bake for 70-75 minutes at 350 degrees until the center no longer jiggle.

Allow to cool for 20 minutes.

Slice into squares and serve.

If desired, top with sweetened cream.

Store leftovers in the refrigerator.

Sweetened Cream

2 cups heavy whipping cream

1/2 cup powdered sugar