Sunday, November 10, 2013

Pumpkin Crumble Cake

     If you're a lover of all things pumpkin, this very moist and crunchy cake from Betty Crocker will definitely satisfy your sweet tooth. Tasting more like a pumpkin pie, the buttery topping sinks into the cake as it bakes.  In my 12 inch dutch oven, the cake baked for 50 minutes with 12 coals in a ring around the bottom, 18 briquettes around the edge of the lid with 8 spaced evenly in the center.  Be sure to test the center before taking off the coals and allow it to cool for at least 45 minutes before removing from your oven.

Pumpkin Crumble Cake
1 box Betty Crocker SuperMoist yellow cake mix
1 cup water
1/2 cup vegetable oil
1 tsp pumpkin pie spice
3 eggs
1 15 oz can pumpkin (not pumpkin pie filling)
3/4 cup chopped pecans
1/2 cup firmly packed brown sugar
1/2 cup all-purpose flour
1/2 cup (1 stick) butter, softened

     Lightly oil or spray 12 inch dutch oven; line with parchment paper.
     In large bowl, beat cake ingredients with electric mixer on medium speed for 2 minutes.
     Pour batter into prepared dutch oven.
     In medium bowl, mix topping ingredients with fork.
     Sprinkle over batter.
     Bake at 350 degrees for 45-50 minutes or until toothpick inserted in center comes out almost clean.
     Cool for 45 minutes before removing from dutch oven.
     Garnish with whipped cream, cinnamon and chopped crystallized ginger if desired.

Pour batter into parchment lined oven then sprinkle
evenly with topping

Bake at 350 degrees for 45-50 minutes or until
tester comes out clean

Allow to cool before lifting from oven

More like a pumpkin pie without the crust


  1. I made this while camping this weekend. It turned out just like the picture. I used a 12" Dutch oven with 10 coals on bottom and 15 on top. After taking the dutch off the coals I let the cake sit in the pan for 45 mins but the bottom came out burned. I was able to cut off the burned part to salvage it, but next time I'll take it out of the hot dutch sooner. Best served warm!

    1. Sorry to hear your cake burned on the bottom, I had no problems with letting it sit for so long, maybe the parchment paper made a difference. Thanks for the tip, glad to hear it wasn't a total disaster and that you were able to salvage some of the dessert. Liddy

  2. After the DO gathering some dust, I made this last night. I checked it after 40 minutes and the top was golden brown and a knife came out mostly clean. I pulled the coals and let it sit another twenty minutes. It turned out awesome and was a great consistency. Oh, I didn't have a yellow cake on hand so I used a butter pecan. This was a fantastic dessert with lots of Cool Whip. Thanks for posting!!

    1. Wow Aaron, butter pecan sounds really delicious, will definitely be giving that a try. Thank you for your feedback and cooking suggestions! Liddy

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