In the past 2 weeks, I’ve received 3 emails from 3 different readers requesting recipes that regular/normal/average people would make. I replied to all three, asking for a little more clarification, as I didn’t want to assume anything. I thought I knew what they wanted, but assuming things has gotten me into more awkward situations than I care to admit. As it turns out, I was correct, what they would like to see are recipes that use items like cake mix, canned soup, etc. I’m all about making my readers happy; seriously, one of the reasons I do this because I love the interaction with all of you, so I’m happy to oblige. That said, today’s post is from the Cake Mix Doctor cookbook, published in 1999. I know that a newer version has recently been published, but I don’t know if this recipe was included.
I love all things pumpkin, be it cake, pie, or cheesecake. This is a cross between a cake and a pie; I particularly like the crunchy topping. The author suggests serving it with a sweetened cream, but I think it’s perfect as is; however, I’ve included the recipe for the cream.
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Pumpkin Pie Crumble Cake
1 yellow cake mix (I used Duncan Hines all-butter recipe)
1 stick butter, softened
4 large eggs
2 15-oz cans pumpkin
5 oz evaporated milk (I used half & half)
1 1/4 cups sugar, divided
2 teaspoons cinnamon
1/8 teaspoon cardamom*
1/8 teaspoon nutmeg*
4 tablespoons butter, chilled
1 cup chopped pecans
Preheat oven to 350 degrees
Grease and flour a 13×9 baking dish.
Empty cake mix into a large mixing bowl and remove 1 cup of the cake mix and place in a medium-sized bowl; set aside (you will use this for the topping).
To the remaining cake mix, add 1 stick of butter and 1 egg. Blend with an electric mixer until well-mixed.
Press mixture into prepared baking dish and set aside.
Combine the 2 cans of pumpkin, half & half, 1 cup sugar, 3 eggs, cinnamon, cardamom, and nutmeg in a large bowl.
Beat together for 3 minutes.
Pour filling onto prepared crust.
Add the remaining 1/4 cup of sugar to the reserved 1 cup cake mix and stir.
Using a pastry cutter or your fingers, knead in the butter and pecans to create the topping.
Evenly distribute the topping for the filling.
Bake for 70-75 minutes at 350 degrees until the center no longer jiggle.
Allow to cool for 20 minutes.
Slice into squares and serve.
If desired, top with sweetened cream.
Store leftovers in the refrigerator.
2 cups heavy whipping cream
1/2 cup powdered sugar
Beat cream and powdered sugar together until stiff peaks form, about 3 minutes.
**These were my additions – I love cardamom and nutmeg with pumpkin.