Pumpkin Pie Crumble Cake - Pumpkin Spice

Solid vegetable shortening for greasing the pan

Flour for dusting the pan

1 package (18.25 ounces) plain yellow cake mix

8 tablespoons (1 stick) butter or margarine, at room temperature

4 large eggs

2 cans (15 ounces each) pumpkin

1 can (5 ounces) evaporated milk

1 ¼ cups sugar

2 teaspoons ground cinnamon

4 tablespoons (1/2 stick) butter or margarine, chilled

1 cup chopped pecans

Preparation time – 15 minutes

Baking time – 70-75 minutes

Assembly time – 5 minutes

Place a rack in the center of the oven and preheat to 350 F. Lightly grease a 13x9 inch baking pan with solid vegetable shortening, then dust with flour. Shake out the excess flour and set pan aside. Measure out one cup of the cake mix and set aside for topping. Place the remaining cake mix, butter and 1 egg in large mixing bowl. Blend with electric mixer on low speed until well combined.  Using your fingertips, press the batter over the bottom of the prepared pan so that it reaches the sides of the pan. Set aside.

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; blend on low speed until well combined. Increase mixer speed to medium and beat until the mixture is lighter in color and texture (1 to 2 minutes). Pour the filling over the crust in the pan, spreading to the sides of the pan with a rubber spatula. Set the pan aside.

For the topping, place the remaining ¼ cup sugar, the chilled butter, and the reserved cake mix in a  clean, medium sized bowl. Rinse and dry the beaters. Beat with an electric mixer on low speed until just combined and crumbly. Stir in the pecans. Use your fingers to thoroughly knead the pecans into the topping mixture. Distribute the topping evenly over the filling mixture. Place the pan in the oven.  

Bake until the center of the cake no longer jiggles when you shake the pan and the pecans on top have browned or 70-75 minutes. Remove the pan from the oven and let cool slightly on a wire rack for 20 minutes.

Prepare two recipes of the Sweetened Cream. Slice the cake into squares and pass the Sweetened Cream to spoon on top.

Store this cake without the Sweetened cream on it, covered in aluminum foil or plastic wrap, in the refrigerator for 1 week.

Serves – 18-20