Pumpkin Crumb Cake

breakfast brunch

Pumpkin Crumb Cake

This holiday season wake up your guests with the irresistible aroma of pumpkin crumb cake crowned with a pecan topping.

20m
prep time
40m
Cook Time
361
Calories
11
Ingredients

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Ingredients

12

Servings

Pecan Crumb 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

Pumpkin Cake

1 package (2-layer size) yellow cake mix
1 can (15 ounces) pumpkin
2 eggs
2 tablespoons butter, melted
1 tablespoon McCormick® Pumpkin Pie Spice
2 teaspoons McCormick® Pure Vanilla Extract

Key Products

McCormick® Pumpkin Pie Spice

McCormick® Pumpkin Pie Spice

McCormick® Pure Vanilla Extract

McCormick® Pure Vanilla Extract

Instructions

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.

Nutrition information (per Serving)

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