Are you tired of the same old pumpkin pie recipe every Thanksgiving? Look no further than this pumpkin crumble recipe with cake mix! This fun and easy twist on a classic dessert is sure to impress your family and friends. Plus, it’s a great way to use up any leftover cake mix you may have in your pantry.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 eggs
- 1 cup sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup butter, melted
- 1 cup chopped pecans
Instructions:
- Preheat oven to 350°F.
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and salt until smooth.
- Pour mixture into a 9×13 inch baking dish.
- Sprinkle cake mix evenly over pumpkin mixture.
- Pour melted butter over cake mix.
- Sprinkle chopped pecans over the top.
- Bake for 50-60 minutes, or until the top is golden brown and the filling is set.
- Let cool for 5-10 minutes before serving.
Nutritional Information:
Each serving of this pumpkin crumble recipe with cake mix contains:
- Calories: 412
- Total Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 70mg
- Sodium: 450mg
- Total Carbohydrates: 54g
- Dietary Fiber: 2g
- Sugars: 40g
- Protein: 6g
Cooking Time:
This pumpkin crumble recipe with cake mix takes about 10 minutes to prepare and 50-60 minutes to bake.
Equipment:
- Large bowl
- 9×13 inch baking dish
- Whisk
- Measuring cups and spoons
- Oven
Serving Suggestions:
This pumpkin crumble recipe with cake mix is delicious served warm with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also great on its own for breakfast or as a snack.
Variations:
Try adding some chopped apples or cranberries to the pumpkin mixture for a fruity twist. You can also substitute the pecans for walnuts or almonds.
Substitutions:
If you don’t have yellow cake mix, you can use white or spice cake mix instead. You can also substitute the butter for margarine or coconut oil.
Storage:
This pumpkin crumble recipe with cake mix can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Tips:
- Make sure to evenly sprinkle the cake mix over the pumpkin mixture.
- Use a fork to mix the cake mix and melted butter together until crumbly.
- Let the pumpkin crumble cool for a few minutes before serving to avoid burning your mouth.
Notes:
This pumpkin crumble recipe with cake mix is a great way to use up any leftover cake mix you may have in your pantry. It’s also a fun and easy twist on a classic Thanksgiving dessert.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin instead of canned. Simply cook and puree the pumpkin until smooth.
Can I make this pumpkin crumble recipe with cake mix ahead of time?
Yes, you can make this pumpkin crumble recipe with cake mix ahead of time and store it in the refrigerator. Reheat in the oven or microwave before serving.
Can I freeze this pumpkin crumble recipe with cake mix?
Yes, you can freeze this pumpkin crumble recipe with cake mix. Let it cool completely before wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator before reheating in the oven or microwave.
Personal Thoughts:
This pumpkin crumble recipe with cake mix is a fun and easy way to switch up your Thanksgiving dessert menu. The combination of pumpkin, cake mix, and pecans is delicious and the crumbly topping adds a nice texture. It’s also a great way to use up any leftover cake mix you may have in your pantry. I highly recommend giving this recipe a try!