Phew! Halloween has come and gone. I hope you all had a wonderful night last night and don’t have too much of a Halloween-candy hangover. Do you agree that the day after Halloween should be a holiday too? Getting kids up for school this morning after a long night was not the most pleasant experience 😉 Because I was slow to get out of bed this morning my 3 and 6 year old boys took advantage and ate half their candy before I woke up! Scary! As much as I am addicted to food and everything yummy, I can thankfully take or leave candy. Unless it’s a candy bar inside a cookie (like this fun post Halloween recipe), I could leave it alone. However, if you put a piece of cake in front of me like this Pumpkin Crumb Cake..I have a hard time not eating the entire cake pan by myself. I love baked goods. Combine a baked good with pumpkin and chocolate, along with the simplicity of this recipe, and you have a winning combination for me! This cake comes together in literal minutes and the fact it has a crumb topping and you don’t have to add frosting is an extra bonus on a busy night. If you have any lingering Halloween parties or are getting in the mindset of upcoming holiday gatherings, pin this recipe because it’s a keeper!!

Pumpkin Crumb Cake
Ingredients
  1. 1 spice cake mix (or you can use yellow just add more cinnamon and nutmeg)
  2. 2 tsp. vanilla
  3. 3 eggs
  4. 15 oz. can pumpkin
  5. 1 cup evaporated milk
Topping
  1. 1 bag chocolate chips
  2. 1/2 cup brown sugar
  3. 1/2 tsp. cinnamon
  4. 2 Tbls. flour
  5. 1/4 cup chopped pecans
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Instructions
  1. Preheat oven to 350. Place the cake mix, vanilla, eggs, pumpkin and milk in a mixing bowl and whisk until incorporated. Pour batter into a greased 9x13 baking dish. In a separate bowl mix together the topping ingredients and evenly distribute over the top of the cake. Bake the cake for 33-35 minutes or until the center of the cake is set. Remove from oven and let cool slightly and then serve.
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