Pumpkin Crumble Cake

For all of you who know me personally you know I have kinda have a thing for pumpkin(in fact my nickname is pumpkin). Ever since I was little I would always have a big piece of pumpkin pie for Thanksgiving, Christmas, and even my birthday. I figured when I went gluten-free I would not be able to have pumpkin pie again. Although this recipe is not the conventional pumpkin pie it tastes exactly the same... in fact I think it might be better! Although this is a cake it has the texture of pumpkin pie filling with a crumble topping. I hope you all enjoy this recipe as much as my family and I did. :)

Ingredients
~1/2 bag of Pamela's vanilla cake mix; divided in half again
~ 1/2 large can of pumpkin-29 oz can(make sure it's the 100% pure pumpkin, not the pumpkin pie filling) 
~ 2 eggs  
~ 2 tsp. cinnamon 
~ nutmeg to taste
~ 1/2 can of evaporated milk(12 oz) 
~ 1/2 + 1/8 cup of packed brown sugar 
~ 1 cup of chopped nuts(you can use pecans, walnuts, almonds, etc) 
~ 1/2 stick of butter(1/4 cup) 

pumpkin crumble cake baking

pumpkin crumble cake(finished product)

Directions 
1. Preheat your oven to 350° F
2. Divide the half of the cake mix in half again(so you have 1/4 of the cake mix)
3. Combine 1/4 of the cake mix with the pumpkin, eggs, spices, milk, and brown sugar 
4. Blend until smooth in an electric mixer or by hand. 
5. Pour into a greased 9x13 pan. 
6. Sprinkle the remaining 1/4 cake mix with the chopped nuts onto the cake batter. 
7. Drizzle with the melted butter. 
8. Bake for 45-50 minutes or until a toothpick inserted comes out clean. 
9. Enjoy!



 XOXO, 
The Gluten-Free Project