Tuesday, October 26, 2010

# Post # Recipes

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.


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