Morning sickness is not going to get me down.

I had half of a big can of pumpkin sitting in my fridge. I had to bake something with it, and I had to do it fast. So I got myself off the couch and tried a new recipe. It was exactly what I was looking for. You should totally give it a try.

Pumpkin Crumb Cake

1 (18.25 ounce) package yellow cake mix

1 egg, beaten

1/2 cup butter, melted

1 (15 ounce) can pumpkin puree

3 eggs, beaten

1/2 cup white sugar

1/4 cup packed brown sugar

1 1/2 teaspoons ground cinnamon

1/2 cup white sugar

3 tablespoons butter, softened

1/2 cup chopped nuts (optional)

1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.

2. 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.

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

4. In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.

5. Bake in preheated oven for 40 to 45 minutes.

This cake is just right. It is pumpkiny, buttery, a little crunchy, and super delicious. I am definitely adding it to my list of favorite pumpkin treats. Since Mabel is allergic to tree nuts, I skipped the nuts this time. But I think they would be a nice addition.

from allrecipes.com