this site contains mature content for viewers 18 yrs and older.

Tuesday, October 26, 2010

Pumpkin Pie Crumb Cake

On select Tuesdays I'll share delicious recipes inspired by my books!

Today's recipe is indirectly inspired by my new release, BEWITCHING LOVE. This is like a pumpkin pie and crumb cake all rolled into one. It's a great Halloween or Thanksgiving time treat the family will love!


Bottom Layer
1 pkg yellow cake mix, divided
1 egg, beaten
1/2 cup butter, melted

Middle Layer
1 (15 ounce) can pumpkin
3 eggs, beaten
1/2 cup white sugar
1/4 cup packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1 cup raisins-optional
1tbsp flour if using the raisins

Crumb Topping
Reserved 1 cup of cake mix
1/2 cup white sugar
1/4 tsp pumpkin pie spice
scant 3 tablespoons butter, softened
handful raisins (optional)

Preheat oven to 350 degrees F. Grease one 9x13 inch pan or two 9" pans.

Bottom layer: Reserve 1 cup cake mix and set aside. Combine remaining cake mix with 1 egg and 1/2 cup melted butter in a bowl; mix well. Pat into prepared pan(s).

Middle Layer: In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. If using choc chips/raisins, toss with 1 tbsp flour (to help keep bits suspended in the mix, rather than sinking) and then fold into pumpkin mixture. Pour over crust.

Crumb Topping: In a small bowl mix reserved 1 cup cake mix, 1/2 cup sugar, 1/4 tsp pumpkin pie spice, and raisins/chips (if using). Cut in the 3 tablespoons softened butter with a fork until it resembles crumbs. Sprinkle over pumpkin filling. Sprinkle nuts evenly over the top, if using.

Bake in preheated oven for about 45 minutes.


1 comment:

  1. That is really nice and yummy recipe for this weekend. My kids also like to try new taste.