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.