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Pumpkin Pie Crumble Cake




Source of Recipe


magnolia lane at rc and grandpoohbah


List of Ingredients




Solid vegetable shortening for greasing the pan
Flour for dusting pan
1 package (18.25 ounces) plain yellow cake mix
8 tablespoons (1 stick) butter or margarine, at room temp
4 large eggs
2 cans (15 ounces each) pumpkin
1 can (5 ounces) evaporated milk
1 1/4 cups sugar
2 teaspoons ground cinnamon
4 tablespoons (1/2 stick) butter or margarine chilled
1 cup chopped pecans

Sweetened Cream (recipe below)

Recipe



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

2. 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 prepared pan so that it reaches the sides of the pan. Set the pan aside.

3. For the filling, place the pumpkin, evaporated milk, 1 cup sugar, remaining 3 eggs, and cinnamon in the same large 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.

4. For the topping, place the remaining 1/4 cup sugar, the chilled butter, and the reserved cake mix in a clean medium sized 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.

5. 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.

6. Prepare two recipes of the sweetened Cream. Slice the cake into squares and pass the sweetened cream to spoon on top.

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

Sweetened Cream:
1 cup heavy (whipping) cream
1/4 confectioners’ sugar

1. Place a clean large mixing bowl and electric beaters in the freezer for a few minutes while you assemble the ingredients. Pour the whipping cream into the chilled bowl and beat with electric mixer on high speed until the cream has thickened, 1 1/2 minutes. Stop the machine and add the sugar. Beat the cream and sugar on high speed until stiff peaks form, 1 to 2 minutes more.

2. Use to frost the cake of your choice.