I know, instead of going stir crazy, I am on a pumpkin patch kick.
I am finding ways to bake (on one foot) with the help of my “sous chef” who gathers my ingredients and then leaves the premises. LOL
I love pumpkin pie and I especially love pumpkin bread. (Check out my moist pumpkin bread recipe here)
I also happen to love pumpkin patch coffee cake or pumpkin patch crumb cake whichever title you prefer.
They are both the same.
This recipe for pumpkin crumb cake is one I have made many, many times and in many many forms.
I have used a 9X13 pan which was the original recipe suggestion…to a spring form pan…..
….and a muffin tin.
No matter what shape or size pan you use, this cake is moist and delicious.
We have a lot of church potlucks and other group potlucks and I am usually asked for the recipe which I am always happy to provide.
Over the years I have modified the recipe from the original recipe found in a Taste of Home magazine.
I believe the addition of a few more spices… other than cinnamon, have enhanced the flavor as well as made the cake moist.
I have three of my favorite pumpkin patch recipes that I love to make.
This pumpkin crumb cake, pumpkin bread and my mandarin orange cake are two of the most flavorful and moist cakes that I get the most requests for.
And they are perfect Fall desserts and easy to mix up.
Delicious, even if I do say so myself.
Speaking of easy to do, these cute little acorns are also easy to make and the Captain eats them faster than I can make them.
All you need is a Hershey’s kiss, a mini peanut butter sandwich cookie and a butterscotch morsel, all “glued” together with a dab of peanut butter.
I made these last year check out this link: Pumpkin-Peanut Butter-Chocolate and you have a party! and I. will most likely make them again this year.
- 1 package yellow cake mix
- 1 egg, well beaten
- 2/3 stick of melted butter
- 1 (15 ounce) can pumpkin puree
- 3 eggs, beaten
- 1/2 cup white sugar
- 1/4 cup packed brown sugar (you can substitute Truvia blend if desired)
- 1/2 teaspoon cinnamon
- 1/2 cup white sugar
- 3 tablespoons butter, softened
- 1/2 cup chopped nuts (optional)
- Preheat oven to 350 degrees
- Spray or grease the pan you select. (9x13 inch pan, bundt, springform, muffin tin)
- Reserve 1 cup cake mix and set aside.
- In a large bowl, combine the remaining dry cake mix with the egg and melted butter.
- Mix well, and then pat the mixture into the bottom of the prepared pan.
- In a larger bowl, mix together the pumpkin puree, the 3 eggs, and white sugar, brown sugar, cinnamon. ginger, allspice, nutmeg and cloves.
- Pour the pumpkin mixture over the crust in the baking pan
- Take the reserved cake mix and combine it with 1/2 cup of sugar, nuts and softened butter
- Crumble this mixture over the pumpkin filling in the baking pan
- Bake in preheated oven for 40 to 45 minutes.
- Do not overbake (I have done this and even though it tastes good, the cake isn't as moist.)
- If the cake is too dry, You can add a mixture of butter and brown sugar to a pan on the stove to heat and melt the sugar. Pour over the top and this is delish also.
- Serve plain or with whipped cream
- You can omit the nuts or you can sprinkle them over the top. I like to mix them into the batter.
Share please.
Blessings Always.
I am looking forward to trying this and the Mandarin Orange Cake.
Oh Sandra, both are sooooo good. The mandarin cake is great without any topping, but so good with whipped cream or even better a simple glaze. Thanks for stopping by. Hugs my friend
Good morning Kari! I love all things pumpkin. How delicious any of these would be with my coffee this morning. I am going to try your crumb cake recipe. It looks fabulous. Take care of your foot and have a wonderful day!
It is so yummy Pam…but let’s face it, I could eat cake any time.
Those all look and sound good, Kari, but it’s the mandarin orange cake I saved, lol.
ps – you better be careful on that ankle/foot!
thanks my friend….you will love the mandarin orange cake. Every time I make it, people want the recipe. In fact, it is making me hungry for another piece. LOL
I am baking by sitting on my rolling desk chair and I’m getting pretty good at it. I look ridiculous…sitting on the chair with my foot propped on my scooter. Did you know that my desk chair rolls straight when going backwards? But crooked going forward? Just a bit of trivia. Thanks for stopping by.
Hi Kari, I love your pumpkin cake. I have made that for years. I prefer it over pumpkin pie. Those acorns are too cute and I bet yummy.
thanks Linda…Isn’t that cake recipe good? You are right as it has been around for many years and is always good. thanks for stopping by my friend