Pumpkin Pie Crumble Cake

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• 18 1/4 ounces yellow cake mix (1 package)
• 8 tablespoons butter, room temperature
• 4 large eggs
• 29 ounces pumpkin (1 large can)
• 5 ounces evaporated milk (1 small can)
• 1 1/4 cups sugar, divided
• 2 teaspoons ground cinnamon
• 4 tablespoons butter, chilled

Recipe

• 1 place rack in the center of the oven and preheat the oven to 350.
• 2 lightly grease (i use pam for baking cooking spray) 13x9in pan. set pan aside.
• 3 crust:.
• 4 measure out 1 cup of cake mix and reserve for the topping.
• 5 place remaining cake mix, 1 stick butter and 1 egg in mixing bowl.
• 6 blend with an electric mixer on low speed until well combined (1 minute).
• 7 using your fingertips, press the batter over the bottom of the prepared pan so that it reaches the sides.
• 8 filling:.
• 9 place pumpkin, milk, 1 cup sugar, remaining 3 eggs and cinnamon in the same large mixing bowl used to prepare the crust and with the same beaters (no need to clean either).
• 10 blend on low speed until combined (30 seconds)
• 11 increase the mixer speed to medium and beat until the mixture lightens in color and texture, 1 to 2 minutes more.
• 12 pour the filling over the crust in the pan, spreading to the sides of the pan with a rubber spatula. set pan aside.
• 13 topping:.
• 14 place remaining 1/4 cup sugar, chilled butter and reserved cake mix in a clean medium-sized bowl.
• 15 beat with an electric mixer on low speed until just combined and crumbly (30 seconds to 1 minute).
• 16 distribute the topping evenly over the filling mixture. place the pan in the oven and bake until the center no logger jiggles, appx 70 minutes.
• 17 remove the pan from the oven and let cool on wire rack for 20 minutes.
• 18 cut the cake into squares and serve with whipped cream if desired.