Posted by Andie on November 21, 2012
Thanksgiving is my very favorite holiday. I love that it's a day set aside to cherish family and friends, count your many blessings, and to recognize and focus on all that is good and right in the world. Something we should all probably make a habit of doing more often.
The fact that there is always a plethora of turkey, stuffing, potatoes, rolls, green bean casserole, jello salad, and candied yams to feast on doesn't hurt either! There is only one Thanksgiving menu item that I completely and utterly detest.
I enjoy pumpkin desserts, but I think pumpkin pie is taking it a step too far. Sooooo much pumpkin. And don't even get me started on my issues with the texture.
If pumpkin pie isn't your thing either, I'm about to top your 'grateful' list this year. My friend Hannah introduced me to this pumpkin crumble cake recipe a few weeks ago, and I think it's safe to say it's changed my life. It's festive, it's delicious, and it has just the right amount of pumpkin. A perfect alternative to pumpkin pie! So, if you're brave enough to ignore tradition, try this pumpkin crumble cake tomorrow, and it will change your life too.
Pumpkin Crumble Cake
1st layer- mix and pour into greased 9x13 pan:
1 package yellow cake mix, with 1 cup set aside
1/2 cup melted margarine
2nd layer- mix and spread over other
1 29oz. can pumpkin (use all or only 2/3 of the can if you do not like pumpkin texture)
2/3 cup milk
1/2 cup brown sugar
1 1/2 tsp. cinnamon
1/4 cup sugar
1 pinch nutmeg
3rd layer- mix, cut in margarine and sprinkle on top
1 cup cake mix
1/2 cup flour
1/2 cup nuts
1/2 tsp. baking powder
3/4 cup sugar
1/2 cup margarine
Bake at 350 degrees for 50 minutes. Serve with whipped cream. You can eat it warm (let it cool for 2 hours so it sets first), or cold the next day. Enjoy!!