Pumpkin Crunch Crumb Cake

pumpkin crunch crumb cake

Pumpkin recipes… There haven’t been too many of them on here lately. It’s not necessarily for lack of trying. I’ve been through my fair share of pumpkin puree this year, although much of it went towards a couple of failed attempts at pumpkin ice cream. At this point, I think I am better off purchasing that for the stores 🙂

This pumpkin cake is the exact opposite of my ice cream. With the streusel and glaze, how could it fail?  I quickly threw this together one afternoon before an evening work shift and caused some slight commotion at work. Let’s just say I brought home a pan with only a couple bites left for the hubby at home. The recipe is from Heather’s Dish. The base of the recipe is a cake mix, although let’s be honest. Sometimes this time of year is busy enough. It was certainly nice as I tired to balance making this cake, getting ready for work, and keeping the puppy out trouble around the house. If you would rather not use a cake mix, I’m sure a homemade mix or your favorite pumpkin cake recipe would work great here as well. I do have a tip regarding cake mixes. Use scissors to open that plastic bag. Trust me. Not that I know from experience or anything…

pumpkin crunch crumb cake closer

Enough about the cake. The true star here is the brown sugar glaze. It coats the streusel and runs down into the top crevices of the cake giving the topping just the right amount of crunch. Delicious. Just don’t forget to save me a piece if you make this, okay? Enjoy!

Out of curiosity, what is your opinion on pumpkin recipes? Are they a September – Thanksgiving thing or do you cook with pumpkin all winter? At least around here, there’s usually a variation on pumpkin pie in the Christmas dessert spread.

P.S. Happy 12-12-12!

(Printable Recipe)

Pumpkin Crunch Crumb Cake
From Heather’s Dish

1/3 cups water
1 can (15 oz) pumpkin puree
2 eggs
1 Tbsp. vanilla extract
2 tsp. pumpkin pie spice (or individual spices)
1 box (18 oz) yellow cake mix
1 tsp. baking soda
1 cup brown sugar, divided
1/2 cups flour
4 Tbsp. butter, melted
1/4 cups granulated sugar
1 tsp. vanilla extract
1/4 cup heavy cream

Preheat the oven to 350 degrees. Grease a 9×13-inch pan and set aside. In a large bowl, mix the water, pumpkin, eggs, 1 tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda, and mix until just combined. Pour into the prepared pan.

In a small bowl, mix 1/2 cup brown sugar, flour, and melted butter until crumbly. Sprinkle over the cake batter. Bake for 25 to 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.

Towards the end of the baking time, in a small saucepan, combine the remaining 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream. Heat over medium heat and bring to a simmer. Remove from the heat and stir until the sugar has dissolved.

When the cake is finished baking, poke holes in the top with a skewer or similar object. Pour the glaze over the cake, making sure to cover the entire surface. Serve warm or at room temperature.


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