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Ingredients:
For the Cake Base:
1 box yellow cake mix
1 egg
1/2 cup unsalted butter, melted
For the Pumpkin Filling:
1 (15 oz) can pumpkin purΓ©e
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/4 cup milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
For the Crumble Topping:
1 cup yellow cake mix (reserved from base)
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter, cold and cubed
Directions:
Preheat oven to 350Β°F (175Β°C) and grease a 9x13-inch baking dish.
Make the cake base: In a medium bowl, combine the yellow cake mix (reserving 1 cup for the topping), egg, and melted butter. Press the mixture into the bottom of the prepared baking dish to form an even layer.
Prepare the pumpkin filling: In a large bowl, whisk together the pumpkin purΓ©e, eggs, granulated sugar, brown sugar, milk, vanilla extract, cinnamon, nutmeg, cloves, and salt until smooth and well combined. Pour the filling over the cake base.
Make the crumble topping: In a separate bowl, combine the reserved 1 cup of cake mix, brown sugar, cinnamon, and cold cubed butter. Use a pastry cutter or your fingers to mix until the topping becomes crumbly. Sprinkle the crumble evenly over the pumpkin layer.
Bake: Bake for 40-45 minutes, or until the edges are set and the center is slightly gooey. Let the cake cool for 20 minutes before serving.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 380 kcal | Servings: 12
Tips:
Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence.
Store leftovers in the refrigerator for up to 3 days and reheat before serving.
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