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Pumpkin Crumb Cake Recipe

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This recipe for Pumpkin Crumb Cake, by , is from The Aguilera Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 - 18.25 oz yellow cake mix, 1 cup set aside
1 egg
4 oz butter, melted
1 - 15oz can of pumpkin
3 eggs, beaten
1/2 cup sugar
1/4 cup brown sugar
1 tsp ginger
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1 tsp ground clove
1/2 cup sugar
3 Tbsp butter, softened
1/2 cup pecan pieces

Preheat oven to 350 and spray a 9" springform pan or 2" half pan.

Set aside 1 cup of cake mix.

Combine remaining cake mix, 1 egg, and 4 oz of melted butter. Combine until a thick dough forms. Press into the bottom of the prepared pan.

Combine pumpkin, 3 eggs, 1/2 cup sugar, brown sugar, and spices. Pour pumpkin mixture over crust.

Combine the 1 cup of cake mix and 3 Tbsp softened butter to form a crumb. Add pecans gently. Sprinkle over pumpkin mixture in the pan.

Bake 40-45 minutes, checking every 20 minutes until done.

Serve with whipped cream or vanilla ice cream sprinkled with a little bit of cinnamon.




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