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Pumpkin Pie Crumble Cake




Source of Recipe


SandyOh


List of Ingredients




Serves: 18-20

Crust:
1 (18.25 ounce) package yellow cake mix, divided
1/2 cup softened butter
1 egg
Filling:
3 eggs
30 ounces solid pack canned pumpkin
15 ounces evaporated milk
1 cup sugar
2 teaspoons cinnamon
Topping:
1/4 cup sugar
1/4 cup butter
1 cup chopped pecans
Garnish:
2 cups heavy whipping cream
1/2 cup powdered sugar



Recipe



Heat oven to 350F. Grease and flour 9x13 inch baking pan. Reserve 1 cup of cake mix for topping. Mix remaining cake mix, butter and 1 egg together till well combined. Press onto bottom of prepared pan. Mix together pumpkin, eggs, 1 cup sugar, milk and cinnamon till combined. Beat on medium speed 1-2 minutes till mixture lightens in color and texture. Pour over crust, spreading to sides.
Topping:
Beat sugar, butter and reserved cake mix till just combined and crumbly. Stir in pecans. Sprinkle evenly over filling. Bake 70-75 minutes till center no longer jiggles and the top has browned. Cool 20 minutes on rack.
Garnish:
Beat cream on high speed 1 1/2 minutes till thickened. Add sugar and beat on high till stiff peaks form. Spoon on top of individual servings.