Background: We made Better Homes and Gardens Pumpkin Crumb Cake and it is delicious! This Fall cake recipe is packed with flavor and goes great with a cup of coffee or tea. It was relatively simple to make and is an excellent choice for entertaining. During the Fall, Thanksgiving gets all of the attention, but this Pumpkin Crumb Cake would be the star of a good Fall brunch. The cake has a perfect consistency and the crunch of the topping ties it all together.
- 2/3 cup regular rolled oats
- 2/3 cup all-purpose flour
- 1 1/2 cups packed brown sugar
- 6 tablespoons butter
- 1/2 cup chopped pecans
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup shortening
- 2 eggs
- 1 15 ounce can Libby’s 100% Pure Pumpkin
- Preheat oven to 350°F. Grease a 13×9-inch baking pan. For topping, in a bowl combine 1/2 cup of the brown sugar, 2/3 cup flour, and oats. Using a pastry blender, cut in butter until pieces are pea size. Stir in pecans.
- In a large bowl combine next six ingredients (through salt).
- In an extra-large bowl beat next three ingredients (through eggs) and remaining 1 cup brown sugar with a mixer on medium 2 minutes, scraping bowl as needed. Add flour mixture and pumpkin alternately, beating on low after each addition just until combined.
- Spread batter in prepared pan; sprinkle with topping. Bake 40 minutes or until a toothpick comes out clean and topping is golden. Cool in pan on a wire rack.
Check out our Strawberry Rhubarb Crumb Cake and Pumpkin Dip for other great Fall recipes!
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