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
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
tester comes out clean