Pumpkin Season Has Officially Arrived! – 5 Pumpkin Desserts You Can’t Live Without
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Pumpkin crumb cake is an excellent dessert to take to a fall party or gathering. It is spicy, flavorful, and super moist. Some like to eat it with ice cream or with Cool whip. I prefer the latter. However, this cake is just dandy on its own, too.
Will you be making this pumpkin crumb cake to celebrate the fall season? Let me know if you do and how it all turns out in the comments 🙂
Ingredients
For the Batter
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1- 15 ounce Can Libby Pumpkin
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2 C Domino sugar
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1 C TruMoo milk
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2 C Gold Medal self-rising flour
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1 stick Blue Bonnet margarine
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2 Eggland’s Best eggs
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1 tsp McCormick vanilla
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1½ tsp McCormick Cinnamon
For the Crumb Topping
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1 stick (1/2 c) Margarine
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1 Cup brown sugar (dark or light)
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1 cup flour (self-rising or plain, whatever you have on hand)
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1 Cup Quaker oats (quick or old fashioned)
Instructions
- Spray 9×13 inch pan with cooking spray. Place all batter ingredients into large mixing bowl. Mix until well blended.
- In medium bowl, place all topping ingredients. Cut together with a long tined fork until well blended.
- Pour ½ of batter into pan, top with ½ crumb mixture. Pour remaining batter over and top with remaining crumb mixture.
- Bake for 45 minutes to an hour at 350. Cake is done when toothpick inserted in center comes out clean.
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