Pumpkin Crumble Cake

• Vegetarian

• Produce

  • 1 can Pumpkin

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 box Betty crocker supermoist yellow cake mix
  • 1/2 cup Brown sugar, packed
  • 1 Cinnamon, ground
  • 1/2 cup Gold medal all-purpose flour
  • 1 tsp Pumpkin pie spice

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Nuts & Seeds

  • 3/4 cup Pecans, toasted

• Dairy

  • 1/2 cup Butter
  • 1 Whipped cream or creme fraiche

• Desserts

  • 1 Crystallized ginger

• Liquids

  • 1 cup Water

Found on bettycrocker.com

Description

Ingredients

• 1 box Betty Crocker™ SuperMoist™ yellow cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 1 teaspoon pumpkin pie spice
• 3 eggs
• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 3/4 cup chopped pecans, toasted
• 1/2 cup packed brown sugar
• 1/2 cup Gold Medal™ all-purpose flour
• 1/2 cup butter, softened
• Whipped cream or crème fraîche
• Ground cinnamon
• Chopped crystallized ginger

Directions

• 1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake ingredients with electric mixer on medium speed 2 minutes. Pour batter into pan.
• 2 In medium bowl, mix topping ingredients with fork. Sprinkle over batter.
• 3 Bake 45 minutes or until toothpick inserted in center comes out almost clean. Cool completely in pan on cooling rack. Garnish with whipped cream, cinnamon, and crystallized ginger.

Nutrition