Wednesday, November 5, 2008

Benah's Pumpkin Crumb Cake

As I was driving home after an OB appointment this morning (3 cm dilated, by the way, and the doctor said the kid could literally come any day now!) I was suddenly struck with a craving for pumpkin pie. Like I almost turned the car around to go to the nearest grocery store and buy one that I could eat for lunch. "Big deal," you're probably thinking. "She's pregnant, doesn't she get cravings all the time?" Yeah, I do...but generally not for foods I hate. I think the last time I had pumpkin pie my age was in single digits. I just don't like the stuff. But, I really wanted some and didn't want to have to drive to the store. I had a can of pumpkin in the pantry and a frozen pie crust in the freezer, so I thought I'd see if I had everything to make one.

Then I remembered this recipe.

A lot of things pumpkin I could take or leave, but I do like a good pumpkin bread, and I LOVE this cake. Some of my friends and I used to do a monthly supper club. Then we all started having kids, and it fell to the wayside. Anyway, whoever was hosting it would make the main dish, and the rest of us would bring a side dish, salad, or dessert. When we had a fall themed dinner, my friend Benah made this cake for dessert. To be honest, I was skeptical given my dislike for most things pumpkin. But to be nice I had a it's rare I turn down dessert. The cake was AWESOME. I've been making it every fall since we had that supper club, which was December 2004.

I thought this would be a great substitute for pumpkin pie since I actually like it and had everything on hand to make it. Now I just can't let myself sit and eat the whole darn thing this afternoon. I was seriously giddy when I realized I could make this cake.

Benah's Pumpkin Crumb Cake
1 pkg (18 oz) yellow cake mix (take out one cup for topping)
1 egg
1 stick butter, melted

1 lb can pumpkin
3 eggs
½ c granulated sugar
¼ c brown sugar
1 ½ tsp cinnamon (or 1/2 tsp each of cinnamon, nutmeg, ginger)

1 cup cake mix
½ c granulated sugar
½ c chopped nuts (optional)
3 tbsp butter

Preheat oven to 350. Mix crust ingredients; pat into greased 9x13 pan.

Beat filling ingredients; pour over crust.

Combine topping and crumble over filling.

Bake for 45-55 min.


Mine is in the oven now and smells fantastic. I can't wait to have some. The husband never remembers this cake until he eats some of it, then he also wants to eat the whole darn pan of it.

1 comment:

jenanderson13 said...

I love all things pumpkin. I am gonna have to make this. It sounds so yummy. Let me know if you need help eating it. :)