My mom had Autumn this past weekend and it was awesome for everyone all around.
My mom loves to get to spend time with Autumn and Autumn loves the special time with her too. She skips naps, gets tons of stickers, does extra fun things, and tricks my mom into buying Trix cereal. And when Autumn returns I hear how I don’t do things like GG, I am doing things wrong. It’s so dang funny actually.
For me and Price it gives us a chance to have a bit of a parenting break to tackle things on our to-do lists, sleep in a bit, and reconnect. This time we went out on Friday night and on Saturday night. I don’t think that we have done that in 5 years. We just had the chance so we went all in.
We went to Bonefish Grill on Friday night since we had a coupon and I can never resist an opportunity for some Bang Bang Shrimp.
Price had originally decided that we would go to Bern’s, a steak house in Tampa, so that we could celebrate his b-day a bit early. (His birthday is next Thursday!) But the morning he spent fishing wore him out so we lollygagged around in the afternoon and decided to stay closer to home. We went to Sunset Grill, just a 10 minute drive away, to catch the sunset. We had an incredible meal, enjoyed live music, and watched the sun slink beneath the horizon while standing on the beach.
Just so perfect. It was a wonderful time. I really value the time that we get together, especially solo. We have been together for over 11 years so it’s always so nice to get a chance to spend time together, other than sorting clothes and loading the dishwasher.
Anyway, it’s time for something sweet!
And it has pumpkin… all you guys can go nuts now!! ha!
I have succumbed to making another dump cake. What is wrong with me?!?! Don’t answer that…
It’s just that they are so good. Ugh. But it’s true. They are good, and so simple.
This is not as simple as other pumpkin dump cakes since I added a crumble on top, but I swear it’s barely anymore effort and it’s so good. The crumble gives the cake a wonderful texture, and adds a great nutty, cinnamon flavor.
You know you want to get a big slice of this cake!
Easy Pumpkin Crumble Cake
Makes 16 servings
For the crumble Topping
- 1 Cup quick cooking oats
- 1 Cup All-Purpose Flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 Cup pecans, chopped
- 3/4 cup cold butter, melted
For the cake
- 15 ounce can of pumpkin puree
- 12 ounce can of evaporated milk
- 2 teaspoons pumpkin pie spice
- 4 eggs
- 1 1/2 Cups sugar
- 15.25 ounce box yellow cake mix
- 3/4 Cup butter, cut into very thin slices
- Preheat oven to 350F degrees. Spray a 9 x 13 baking pan with non-stick cookig spray
- To make the crumble, combine all of the ingredients together. Set aside.
- In a large bowl, combine the pumpkin, evaporated milk, pumpkin pie spice, eggs and sugar; mix well.
- Pour the mixture into the 9×13 pan.
- Sprinkle with the dry cake mix on the pumpkin layer.
- Evenly place the pieces of butter on top of the dry cake mix
- Using your fingers, sprinkle the crumble topping evenly all over the top.
- Bake for 40-45 minutes or until firm.