Pumpkin Pie Crumble Cake
1 18.25-oz. pkg. yellow cake mix
8 tbsp (1 stick) butter or margarine, at room temperature
4 large eggs
2 cans 15-oz. each pumpkin
1 5-oz. can evaporated milk
1-1/4 c. sugar
2 tsp ground cinnamon
4 tbsp (1/2 stick) butter or margarine, chilled
1 c. chopped pecans
Preheat oven to dg350. Grease and flour 13- by 9-inch baking pan.
Reserve one cup cake mix for topping. In large bowl combine remaining
cake mix, butter and one egg with mixer at low speed for one minute.
Press batter over prepared pan so that it reaches the sides of the
pan.
Filling: In same bowl combine pumpkin, evaporated milk, one cup
sugar, remaining three eggs and cinnamon with mixer at low speed 30
seconds. Increase speed to medium and beat 1-2 minutes more. Pour
filling into crust and spread to sides of pan. Set pan aside.
Topping: In medium bowl with mixer at low speed beat remaining 1/4
cup sugar, chilled butter and reserved cake mix until just combined
and crumbly 30 seconds to one minute. Stir in pecans. Use your fingers
to thoroughly knead the pecans into the topping mixture. Distribute
topping evenly over filling. Bake 70-75 minutes. Remove to wire rack
to cool for 20 minutes. Store in refrigerator.
Enjoy!
Sherri
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