Pumpkin Crumble Cake

I'm not a huge pumpkin pie fan, but this is not pumpkin pie! It's way more delicious! I found this recipe on all recipes when I was in a baking mood. This recipe did not disapoint! My husband loved it so much that he had two pieces every night until it was gone!

What you need:

1, 18.25 oz. package yellow cake mix

1 egg, beaten

1/2 cup butter melted

1, 15 oz. can pumpkin puree

3 eggs, beaten

1/2 cup white sugar

1/4 cup brown sugar

1 1/2 tsp. pumpkin pie spice (or ground cinnamon)

1/2 cup white sugar

4 tbs. butter, softened

1/2 cup chopped nuts (walnuts, pecans) optional

Preheat oven to 350 degrees. Spray or grease a 9x13 inch pan.

Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well and then pat into prepared pan.

In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup sugar, brown sugar, and pumpkin spice. Pour over crust.

In a small bowl, combine reserved cup of cake mix, 1/2 cup sugar, and 4 tbs. softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.

Bake for 40-45 minutes or until a toothpick comes out clean. Also If you want a thicker crust use a spring form pan and bake for 50-55 minutes or until a toothpick comes out clean.

Serve warm or cold with vanilla ice cream or whip cream!