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!!
- 1 spice cake mix (or you can use yellow just add more cinnamon and nutmeg)
- 2 tsp. vanilla
- 3 eggs
- 15 oz. can pumpkin
- 1 cup evaporated milk
- 1 bag chocolate chips
- 1/2 cup brown sugar
- 1/2 tsp. cinnamon
- 2 Tbls. flour
- 1/4 cup chopped pecans
- 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.
It was very tasty and looking different compared to others.
Deals to buy