Pumpkin Crumb Cake
Description
This pumpkin crumb cake has 3 delicious layers, starting with a buttery crust, topped with creamy pumpkin custard, and a crunchy nut topping.
Ingredients
•
1 (15 1/4 ounce) package yellow cake mix, divided
•
1/2 cup unsalted butter, melted
•
1 large egg, beaten
•
1 (15 ounce) can pumpkin puree
•
1/2 cup white sugar
•
3 large eggs, beaten
•
1/4 cup packed brown sugar
•
1 1/2 teaspoons ground cinnamon
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1/2 cup white sugar
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3 tablespoons unsalted butter, softened
•
1/2 cup chopped walnuts
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2
Reserve 1 cup of the cake mix in a medium bowl. Combine remaining cake mix, butter, and egg in a large bowl until well combined; press into the bottom of the prepared pan.
3
Mix pumpkin, white sugar, eggs, brown sugar, and cinnamon together in the large bowl until well combined. Pour over crust.
4
Stir sugar and butter into reserved cake mix until crumbly; sprinkle over pumpkin layer. Scatter walnuts over top.
5
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool completely in the pan on a wire rack before slicing.