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Walnut Almond Pumpkin Spice Crumb Cake

Date Added: Sep 25, 2010 American Desserts
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Prep Time

5 mins

Cook Time

35 mins

Ready In

40 mins

Serving

8

*to adjust serving size click on "serving box".

Description

A delicious pumpkin spice cake with a walnut almond crumb topping. This dish is topped with a pumpkin, milk and bourbon mixture. A truly decadent Southern style dessert!


Ingredients

  • 1  Each Box of Yellow Cake Mix
  • 1
  • 3  Each Eggs
  • 2
  • 7 1/2  Ounce(s) Weight Pure Pumpkin, canned
  • 3
  • 1  Table Spoon(s) Southern Comfort
  • 4
  • 1/2  Cup(s) Butter, melted
  • 5
  • 2  Table Spoon(s) Vanilla
  • 6
  • 1  Table Spoon(s) Pumpkin Pie Spice
  • 7
  • ½  Tea Spoon(s) Ground Nutmeg
  • 8
  • ½  Tea Spoon(s) Cinnamon
  • 9
  • 1/2  Cup(s) Whole Milk
  • 10
  •  As Needed Walnut Almond Crumb Topping (See Recipe)
  • 11
  •  As Needed Sugar Glaze
  • 12

Directions

    1. Preheat oven to 350 degrees
    2. In a large bowl, whisk together yellow cake mix, eggs, pumpkin, Southern Comfort, butter, vanilla, pumpkin pie spice, nutmeg and cinnamon
    3. Slowly whisk in one cup of milk then whisk in another 1/2 cup of milk
    4. Once combined, pour into a square buttered baking dish
    5. Top evenly with the Walnut Almond Crumb topping and bake in the oven for 30 minutes
    6. Once cake is done baking, dollop pumpkin topping over the cake and spread evenly with a pastry brush
    7. Decorate cake with sugar glaze and refrigerate for 45 minutes
    8. Serve and enjoy!

    Pumpkin Topping

    Ingredients

  • 7 Ounce(s) Weight Pure Pumpkin, canned
  • 4 Cup(s) Confectioners Sugar
  • 3 Table Spoon(s) Vanilla Extract
  • 1 Table Spoon(s) Butter, melted
  • 1 Table Spoon(s) Southern Comfort
  • 1 Table Spoon(s) Milk
  • Directions

    1. In a bowl, whisk in 7 ounces pure pumpkin, sugar, vanilla, butter, Southern Comfort and milk

    Sugar Glaze

    Ingredients

  • 4 Table Spoon(s) Milk
  • 1 1/2 Cup(s) Confectioners Sugar
  • Directions

    1. In a small bowl, whisk together sugar with 2 1/2 tablespoons of milk
    2. Add 1 1/2 tablespoons of milk then whisk again
    3. Pour glaze into a pastry bag

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