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.
P.S. A perfect movie-night for Pumpkin Delight.