Something my mom calls “Pumpkin Delight.”
And it is a delight. An oh-so-easy, box-mix involving, guilt-inducing delight. It’s so easy, in fact, that two-year-old Hudson practically made it himself. But my does it give plain ol’ Pumpkin Pie a run for its money.
One note: There’s a whole lot of butter involved, and the cake topping (a cheat on the classic crumble) is decadently sweet; you could really cut down on either. But I generally don’t. It is dessert, after all.
Preheat the oven to 350 degrees and then begin mixing the pumpkin base. Combine all of the ingredients below in a large mixing bowl. (No fancy beater or mixer required!)
Set it aside to cool at least 10 minutes before serving (ideally with whipped cream). It’s delicious fresh, or reheated—but I also like it straight out of the fridge, when the cake crust tastes a bit like a crunchy candy bar. Yum.
Thanks to the ladies at BlahBlahBirds for inviting me to share this as part of their Fall Recipe Swap—they will be sharing this along with other bloggers’ seasonal favorites. Check it out!
P.S. A perfect movie-night for Pumpkin Delight.
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