The Humpherys Family

Pumpkin Crumble

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Recipe Added:  10/28/2011 
1 yellow or white cake mix
1-2 sticks butter
1 16 oz can pumpkin
2 eggs
1 can sweetened condensed milk
1 tsp cinnamon
1/2 tsp pumpkin pie spice
 1/4 tsp ginger
1/8 tsp cloves
1/8 tsp nutmeg
1/2 tsp salt
1/3 cup chopped pecans
1/2 tsp additional cinnamon
Preheat oven to 350. Place 2 cup of the cake mix in a bowl. Cut in 3 Tbsp chilled butter. Crumble the butter until it’s in small pieces. Place mixture in a 9×13 baking dish and press flat with your fingers.

Mix pumpkin, eggs, sweetened condensed milk, and spices until smooth. Pour on top of the cake mixture in the pan. With the rest of the dry cake mix, add 1/2 tsp cinnamon. Sprinkle over the top of the pumpkin mixture. Measure the mix as you do so, to have the correct cake/topping ratio later. Next, sprinkle on the chopped pecans to create the third layer. For every 1 cup of cake mix you sprinkled on top, drizzle on 3 Tbsp of butter, melted.

Place in prepared oven for about 40 minutes. A knife should come out clean and the topping should be golden. Serve chilled or at room temp with a dollop of sweetened whipped cream or vanilla ice cream.
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