Pumpkin Pie Crumb Cake

By srumbel

Yellow cake mix creates an incredible sweet crust for a layer of spiced pumpkin pie filling and a cinnamon crumb topping - a festive fall treat that anyone can make! I absolutely love that the crust uses a cake mix, no need to get out the rolling pin. I hope you love pumpkin pie, because that's pretty close to what this amazing crumb cake tastes like!
from mostlyhomemademom.com

Ingredients

• Crumb topping:
• 15 oz box yellow cake mix (dry)
• 1/2 cup butter, melted
• 3 eggs, divided
• 15 oz can pumpkin puree
• 5 oz can evaporated milk
• 1 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/2 cup sugar
• 1/4 cup flour
• 1 tablespoon cinnamon

Preparation

Step 1

In the bottom of a large bowl, beat one egg lightly. Stir in dry cake mix and melted butter. Set aside 2/3 cup for the topping, and press the remaining crust mixture into the bottom of a greased 9 x 13 baking dish. In a separate bowl, beat pumpkin, evaporated milk, 2 eggs, 1 cup sugar, allspice, and cinnamon until smooth. Pour evenly over crust in baking dish. For crumb topping, stir together reserved crust mixture, sugar, flour and cinnamon. Use your hands or a pastry cutter until the texture is coarse crumbs. Sprinkle over pumpkin filling. Bake at 350 degrees for 45-50 minutes or until pumpkin filling is set in the center. Allow to cool completely before cutting and serving.