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Pumpkin Crumble Cake Recipe

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This recipe for Pumpkin Crumble Cake, by , is from It's in the Kitchen where the warmth of shared memories, laughter, and life, 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!



2 - 15 oz. cans pumpkin puree
1 - 12 oz. can evaporated milk
4 large eggs
1 1/2 cups granulated sugar
2 tsp. ground cinnamon
2 tsp. pumpkin pie spice

1 box yellow cake mix
1 cup (2 sticks) of butter
1-2 cups chopped walnuts or pecans
Whipped cream

Preheat oven to 350 F.
Mix together all base ingredients (Pumpkin, milk, eggs, sugar, spices). Pour base mix into an ungreased 9 x 13 baking dish.
Evenly distribute the dry yellow cake mix over the top of the pumpkin mix
I like to sprinkle mine with a little extra pumpkin pie spice after the cake has been added.
Melt butter and pour over the cake mix. The butter will not completely cover the cake.
Finally, spread the nuts out evenly on top of the cake. Pop it in the oven for 1 hour.
Serve warm with fresh whipped cream and a dash of cinnamon.




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