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This holiday season wake up your guests with the irresistible aroma of pumpkin crumb cake crowned with a pecan topping.
1 cup flour
1/2 cup firmly packed brown sugar
2 teaspoons McCormick® Pumpkin Pie Spice
1/2 cup (1 stick) butter, melted
1/2 cup chopped pecans
1 package (2-layer size) yellow cake mix
1 can (15 ounces) pumpkin
2 tablespoons butter, melted
1 tablespoon McCormick® Pumpkin Pie Spice
2 teaspoons McCormick® Pure Vanilla Extract
Preheat oven to 350°F. For the Topping, mix flour, sugar and pumpkin pie spice in medium bowl. Add butter; toss with spatula until large crumbs form. Stir in pecans. Set aside.
For the Cake, beat cake mix, pumpkin, eggs, butter, pumpkin pie spice and vanilla in large bowl with electric mixer on medium speed about 1 minute or just until mixed.
Spread 1/2 of the batter in greased and floured 9-inch square baking pan. Sprinkle with 1/4 cup of the Topping. Pour remaining batter over top. Sprinkle with remaining Topping.
Bake 35 to 40 minutes or until cake pulls away from sides of pan. Cool in pan on wire rack.
(Amount per serving)
I did this Pumpkin Cake recipe about 3 weeks ago and got rave reviews. I used my tube pan for baking. I increased the strudel recipe and put a third of the batter in the bottom, then a third of the strudel, second layer of batter, strudel and topped with the rest of the batter and strudel. My daughter loved it, as she says there's no such thing as too much strudel. I used carmel topping as a drizzle.
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