Pumpkin Crumb Cake

  • 4 eggs
  • 2 cups white sugar
  • 1 cup pumpkin pie filling
  • 1 teaspoon vanilla
  • ¾ cup canola oil
  • 3 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • ¼ teaspoon ginger
  • ¼ teaspoon allspice
  • 1 teaspoon nutmeg

Topping:

  • ½ cup flour
  • ⅔ cups sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup melted butter

 

Preheat oven to 335°F on convection bake.

In a medium bowl, mix together eggs, sugar, pumpkin filling, vanilla and canola oil and set aside.

In another larger bowl, mix together flour, baking powder, cinnamon, salt and spices. Add the wet ingredients to the dry ingredients and stir well.

Pour into a 12″ x 12″ pan lined with parchment paper.

In a bowl mix topping ingredients together and sprinkle over top of cake batter. You can add cranberries or sprinkles as a fun option.

Bake in the oven for 25 mins, testing with a toothpick for dryness to make sure it’s done.

 

pumpkin-crumb-cake

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