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Pumpkin Crumb Cake
SUBMITTED BY:
Debbie
PHOTO BY:
LESLEYfromWI
"This recipe was given to me by a friend. It's been a hit with my children and family."
RECIPE RATING:
Read Reviews
(72)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
45 Min
READY IN
1 Hr
Original recipe yield 1 9x13 inch cake
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (18.25 ounce) package yellow cake mix
1 egg, beaten
1/2 cup butter, melted
1 (15 ounce) can pumpkin puree
3 eggs, beaten
1/2 cup white sugar
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup white sugar
3 tablespoons butter, softened
1/2 cup chopped nuts (optional)
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan.
In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.
Bake in preheated oven for 40 to 45 minutes.
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REVIEWS
Reviewed on Nov. 5, 2002 by BARBIE0492
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BARBIE0492
Nov. 5, 2002
My family gave this a thumbs up! We are trying pumpkin desserts each weekend before Thanksgiving and this one was their favorite! Excellent!!
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12 users found this review helpful
My family gave this a thumbs up! We are trying pumpkin desserts each weekend before...
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Reviewed on Nov. 4, 2003 by JENROSASCO
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JENROSASCO
Nov. 4, 2003
This is a great cake. It is more like a cake/pie....the perfect combination! The recipe does not quite fill a 9x13 pan so I used a round spring form pan. Had to cook it a bit longer because it was thicker. It looked really nice out of the pan because you could see the layers.
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9 users found this review helpful
This is a great cake. It is more like a cake/pie....the perfect combination! The recipe does...
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Reviewed on Nov. 10, 2002 by PATTON0626
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PATTON0626
Nov. 10, 2002
I made this for my husband and the guys in his office and it was a huge hit! I have made it several times and find that it tastes better chilled. Great recipe!
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8 users found this review helpful
I made this for my husband and the guys in his office and it was a huge hit! I have made it...
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Reviewed on Jan. 5, 2004 by
sweetcakes
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sweetcakes
Jan. 5, 2004
This cake deserves more than 5 stars. This cake is the "BOMB". I added spices to my cake, like cinnamon, cloves, nutmeg, and allspice just because I alway's doctor up anything I make with pumpkin. I took it to a christmas party and it was a hit, everyone wanted the recipe by the end of the night. I brought the new French Vanilla cool whip to my friend's house who had the party and they all loved that too. They both went great toghether. OH and one last thing, I strongly recommend doubling the filling amount or the cake will be thin especially in a 9X13 pan.
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7 users found this review helpful
This cake deserves more than 5 stars. This cake is the "BOMB". I added spices to my cake, like...
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Reviewed on Nov. 11, 2003 by kim
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kim
Nov. 11, 2003
I just returned from a Pumpkin Fest at church in which I entered this recipe into the recipe contest and won first place! I made it in a springform pan and added 10 extra minutes to the cook time. I also found adding the nuts to the crumb mixture made them set very well into the cake! I saved one piece for myself and now look forward to enjoying it with a cold glass of milk on this beautiful fall evening!
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6 users found this review helpful
I just returned from a Pumpkin Fest at church in which I entered this recipe into the recipe...
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Reviewed on Oct. 1, 2005 by
PABBYDOG
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PABBYDOG
Oct. 1, 2005
Very delicious. My son doesn't like pie crust so I'm always looking for ways to use pumpkin. FYI- If you're using a glass 9 x 13, make sure to keep a close eye on it. My crust started to burn. Next time will cook at 325. My fault not yours Debbie, great recipe!!!
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5 users found this review helpful
Very delicious. My son doesn't like pie crust so I'm always looking for ways to use pumpkin. ...
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Reviewed on Nov. 8, 2005 by
Bridget Moore
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Bridget Moore
Nov. 8, 2005
The longer they sat, the better they tasted. Will definately make again. I did use an 8x8 pan because the recipe wasn't large enough to fill a 9x13. The layers looked great when they were cut into bars. Thanks!!
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4 users found this review helpful
The longer they sat, the better they tasted. Will definately make again. I did use an 8x8 pan...
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Reviewed on Nov. 1, 2005 by Rusty's girl
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Rusty's girl
Nov. 1, 2005
A new holiday favorite! Delicious!
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4 users found this review helpful
A new holiday favorite! Delicious!
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Reviewed on Feb. 27, 2005 by JILLIANSMOMMA
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JILLIANSMOMMA
Feb. 27, 2005
eh-alright, this tastes just fine, but nothing I would venture to make again. Doesnt do anything for me, nor does it have any flavor that makes it stand out above any other pumpkin recipe. Just good.
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4 users found this review helpful
eh-alright, this tastes just fine, but nothing I would venture to make again. Doesnt do...
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Reviewed on Nov. 5, 2003 by
AMIJAY
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AMIJAY
Nov. 5, 2003
I made dinner for about a dozen people and served this for dessert, and it was a huge hit! My roommate borrowed the recipe and made it again just a week later. I accidentally omitted the 1/4 cup of brown sugar and it turned out fine - it was sweet enough that I don't think I will put it in next time I make the dessert.
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4 users found this review helpful
I made dinner for about a dozen people and served this for dessert, and it was a huge hit! My...
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