Pumpkin Crumble Cake Recipe


Junior Member


1 box Betty Crocker* SuperMoist* Golden Cake Mix
1 cup (250 mL) water
1/2 cup (125 mL) vegetable oil
1 tsp (5 mL) pumpkin pie spice
3 eggs
1 can (14 oz/398 mL) pure pumpkin (not pumpkin pie filling)


3/4 cup (175 mL) chopped pecans, toasted
1/2 cup (125 mL) packed brown sugar
1/2 cup (125 mL) all-purpose flour
1/2 cup (125 mL) butter, softened

Heat oven to 350ºF. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake ingredients with electric mixer on medium speed 2 minutes. Pour batter into pan.
In medium bowl, mix topping ingredients with fork. Sprinkle over batter.
Bake 45 minutes or until toothpick inserted in centre comes out almost clean. Cool completely in pan on cooling rack. Garnish with whipped cream, cinnamon, and crystallized ginger.

More recipes at http://lifemadedelicious.ca/recipes


The best thing about this recipe is that all of its ingredients except sugar are very healthy and you can use these even if you're on a diet. Foods like lemon, cinnamon, ginger are all very healthy are also very good if you're wondering how to lose belly fat in a week of so, you can use these super foods. But avoiding unhealthy foods and exercise is also necessary. Enjoy!

**Pumpkin Roll **
3 eggs
1 cup white sugar
2/3 cup solid pack pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup chopped pecans
confectioners' sugar for dusting

1 (8 ounce) package cream cheese
4 tablespoons butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
confectioners' sugar for dusting

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes.
In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar.
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