This year’s addition to the recipe file is another hit – it’s like a combination of a cake/crisp with it’s crumbly top and we love it! With things being so busy this year, I’ve been all about the easy recipes, and this one fits the bill. It was passed on to me by a friend, and I’m just now getting a chance to try it. I love how the top comes out crisp, and the bottom portion is stiffer than pumpkin pie, which I’m not really a fan of…
I’ve made the recipe a couple of times, and here are the tweaks I needed to make:
- My cake pan is dark colored, so I followed what recipes typically recommend and reduced my oven temperature by 25 degrees to 325, and then baked for the recommended time of 1 hour.
- I mixed the bottom portion of the cake as directed and we love it.
- Instead of sprinkling the cake mix over the pumpkin portion and drizzling with butter, I opted to mix the melted butter into the cake mix with a fork and crumble the dough evenly across the pumpkin batter. The result was much more even.
- I omit the walnuts, since our son has a peanut allergy.
I hope you’ll give this one a shot since it really is super easy and yummy! Here are links to our other favorites:
[pumpkin cookies with cream cheese frosting]
[pumpkin swirl cheesecake recipe]
[pumpkin spice cinnamon rolls]
[essential pumpkin spice bread]
And finally, a peek at a smashing pumpkin carving party that we had a few years ago. Mmm… so much yummy food!
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