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Pumpkin Pie Crumble Cake




Source of Recipe


friend (Evelyn)


Recipe Introduction


Serves: 18-20; Prep time: 15 min.; Baking Time: 70 to 75 minutes


List of Ingredients




Solid vegetable shortening for greasing the pan
Flour for dusting the pan
1 pkg. (18.25 ounces) plain yellow cake mix (I'm wondering if a spice cake mix would be good--or would it be too spicy)
8 Tbs. (1 stick) butter or margarine, at room temperature (I used margarine)
4 large eggs
2 cans (15 ounces each) pumpkin
1 can (5 ounces) evaporated milk
1 1/4 cups sugar
2 tsp. ground cinnamon
4 Tbs. (1/2 stick) butter or margarine, chilled
1 cup chopped pecans (I didn't use nuts because of Neal)

The recipe calls for real whipped cream, but I used whipped topping.

Recipe



Place a rack in the center of the oven and preheat the oven to 350ºF. Lightly grease a 13 by 9 inch baking pan with solid vegetable shortening. Then dust with flour. Shake out the excess flour. Set the pan aside.

Measure out 1 cup of the cake mix and reserve for the topping. Place the remaining cake mix, the butter, and 1 egg in a large mixing bowl. Blend with an electric mixer on low speed until well combined, 1 minute. Using your fingertips, press the batter over the bottom of the preparead pan so that it reaches the sides of the pan. Set the pan aside.

For the filling, place the pumpkin, evaporated milk, 1 cup 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 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 with a rubber spatula. Set the pan aside.

For the topping , place the remaining 1/4 cup sugar, the chilled butter, and reserved cake mix in a clean medium-size mixing 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 stir in the pecans. Use your fingers to thoroughly knead the pecans into the topping mixture. Distribute the topping evenly over the filling mixture. Place the pan in the oven.

Bake the cake until the center no longer jiggles when you shake the pan and the pecans on top have browned, 70 to 75 minutes. Remove the pan from the oven and let cool slightly on a wire rack, 20 minutes.

Slice the cake into squares and pass the topping to spoon on top.

Store this cake without topping on it, covered in aluminum foil or plastic wrap, in the refrigerator for up to 1 week