Monday, October 15, 2012

Pumpkin Cinnamon Crumb Cake Recipe

 When Zak posted about Fall Foods two weeks ago it got me thinking, "Hey I love Fall food flavors too! I should make some!"  Cinnamon and Pumpkin to me are my go to flavors for the season.  Yum and Yum.  And I was thinking that since pumpkin is a vegetable I should probably have two big pieces, you know, to get my number of veggie servings in for the day, right?!?!

Ingredients:
1 Honeyville Cinnamon Crumb Cake Mix
2 Tbsp Honeyville Powdered Whole Eggs
1 cup Canned Pumpkin
1/2 cup Water

Directions:
Preheat oven to 350 degrees.  In a bowl combine crumb cake mix, powdered eggs, pumpkin, water, and 1/2 cup of the cinnamon topping packet that is included with the cinnamon crumb cake mix.  Set aside the remaining cinnamon topping for later.  Stir ingredients together until moistened.  The batter will be thick.  Spread batter evenly into a greased 8x8 dish.  Sprinkle top with 1/2 cup (or more depending on your preference) of the remaining cinnamon topping packet.  Bake for 40-45 minutes.  Let cool 5 minutes before cutting and serving.

My family really enjoyed this treat and it was easy to make.  It is good warm or cooled completely.  If you follow the above directions you should have leftover Cinnamon Topping.  Don't throw it away--add it to your oatmeal, mix it into your maple syrup, or sprinkle it on some baked apples.

Happy Eating!

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