Pumpkin Pie Crumble Cake

Stefanie

ingredients

Solid vegetable shortening for greasing the pan
Flour for dusting the pan
1 package plain yellow cake mix
8 tbsp (1 stick) butter at room temperature
4 large eggs
2 cans (15 oz each) pumpkin
1 can (5 oz) evaporated milk
1 1/4 cups sugar
2 tsp ground cinnamon
4 tbsp (1/2 stick) butter chilled
1 cup chopped pecans

directions

1
Place a rack in the center of the oven and preheat the oven to 350°
2
Lightly grease a 13 by 9 pan with solid vegetable shortening, then dust with flour. Shake out excess flour
3
Measure out 1 cup of the cake mix and reserve for the topping
4
Place the remaining cake mix, butter, and 1 egg in a large mixing bowl
5
Blend with an electric mixer on low speed until well combined, 1 minute
6
Using your fingertips, press the batter over the bottom of the prepared pan so that it reaches the sides of the pan
7
For the filling, place the pumpkin, evaporated milk, 1 cup sugar, remaining 3 eggs, and cinnamon in the same large mixing bowl used to prepare the batter and with the same beaters (no need to clean them)
8
Blend on low speed until combined, 30 seconds
9
Increase the mixer speed to medium and beat until the mixture lightens in color and texture, 1 to 2 minutes
10
Pour the filling over the crust in the pan, spreading to the sides of the pan with a rubber spatula
11
For the topping, place the remaining 1/4 cup sugar, the chilled butter, and the reserved cake mix in a clean medium size mixing bowl
12
Rinse and dry beaters
13
Beat with an electric mixer on low speed until just combined and crumbly, 30 seconds to 1 minute
14
Stop the machine and stir in pecans
15
Use your fingers to thoroughly knead pecans into the topping mixture
16
Distribute the topping evenly over the filling mixture
17
Place the pan in the oven
18
Bake the cake until the center no longer joggles when you shake the pan and the pecans on top have browned, 70 to 75 minutes
19
Remove the pan from the oven and let cool slightly on a wire rack, 20 minutes