"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pumpkin Pie Crumble Cake Recipe

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This recipe for Pumpkin Pie Crumble Cake, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Zollinger
Added: Saturday, October 10, 2009


1 pkg plain yellow cake mix
8 tbsp butter or margarine - room temp
4 large eggs
2 cans (15 oz) pumpkin
5 oz evaporated milk
1 1/4 c. sugar
2 tsp ground cinnamon
4 tbsp butter or margarine- chilled
1 c. chopped pecans (optional)

1 c. heavy whipping cream
1/4 c. confectioners' sugar

Preheat oven to 350 and lightly grease a 9x13 cake pan with shortening, then dust with flour and shake out the excess. Set pan aside. Measure out 1 c. of the cake mix and reserve for the topping. Place the remaining cake mix, 8 tbsp butter- softened, and 1 egg in a large mixing bowl. Blend with an electric mixer on low speed until well combined, 1 minute. Press into the bottom of cake pan so that it reaches the edges.
For the filling: place the pumpkin, evaporated milk, 1 c. sugar, remaining 3 eggs, and cinnamon in the same large mixing bowl used to prepare the batter and with the same beaters (no need to clean either), blend on low speed until well combined, 30 seconds. Increase the mixer speed to medium and beat until the mixture lightens in color and texture, 1 to 2 minutes more. Pour the filling over the crust in the pan, spreading to the sides of the pan. For the topping: place the remaining 1/4 c. sugar, the 4 tbsp chilled butter, and the reserved cake mix in a clean medium size bowl. Rinse and dry the beaters. Beat with an electric mixer on low speed until just combined and crumbly, 30 seconds to 1 minute. Stop the machine and add pecans if desired, using fingers to knead them thoroughly into topping. Distribute topping evenly over the filling mixture. Place the pan in oven and bake the cake until the center no longer jiggles when you shake the pan and the tops of the pecans have browned, 70-75 minutes. Remove the pan from the oven and let cool slightly on a wire rack for 20 minutes. Serve with sweet cream - place a mixing bowl and beaters in the freezer while you assemble the ingredients. Pour the whipping cream into the chilled bowl and beat with electric mixer on high speed until the cream has thickened, 1 1/2 minutes. Stop the mixer, and add the sugar. Beat the cream and sugar on high speed until stiff peaks form, 1 to 2 minutes more.
Serve cake slices with a spoonful of sweet cream on top. Store this cake without sweetened cream on it, covered with tinfoil or plastic wrap, in the fridge for up to 1 wk.




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