Pumpkin Crumb Cake Recipe
Our Pumpkin Crumb Cake recipe uses a boxed cake mix for a quick, easy, and delicious fall dessert. With a spiced pumpkin flavor and buttery crumb topping, it’s the perfect time-saving treat for cozy gatherings and holiday celebrations!
Pumpkin Crumb Cake is the perfect way to enjoy fall flavors with minimal effort, thanks to our clever shortcut using boxed cake mix. This recipe brings together the warm, spiced taste of pumpkin with a buttery, cinnamon-sugar crumb topping that gives each bite a delightful texture.
When the fall comes all I, Molly want to do is bake pumpkin desserts. Pumpkin pie, pumpkin cheesecake, pumpkin punch — Oh man, I love pumpkin! The best part of this recipe? It takes only 15 minutes to prepare, and it’s easy enough to make a couple trays. So it’s perfect for that last minute Halloween dessert or Thanksgiving dessert or even as a sweet breakfast treat with a cup of coffee.
Whether you’re hosting a holiday gathering or simply looking for a cozy dessert to enjoy at home, this cake delivers big flavor with a fraction of the usual prep time.
What is Crumb Cake?
Crumb cake is also known as Streuselkuchen in Germany and Poland where it originated. It is a cake made of yeast dough and topped sweet crumbs. For this particular recipe, to save on prep time, we used a cake box mix. It’s main ingredients are sugar, butter and flour. Crumb cake is baked in a tray so it’s a flatter and shorter cake.
Ingredients Needed
- Yellow cake mix
- Eggs
- Softened butter — For the crumb topping, the butter should be softened but not melted. Softened butter helps create a crumbly texture, while melted butter can make the topping too dense.
- Pumpkin puree — Make sure to use plain pumpkin purée, not pumpkin pie filling. Pumpkin pie filling has added spices and sugar that could alter the flavor and texture of your cake.
- White sugar
- Brown sugar
- Ground cinnamon
How to Make a Pumpkin Crumb Cake
1 — Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy cleanup.
2 — The crust: Reserve 1 cup of the cake mix for later. In a large bowl, combine the remaining cake mix with 1 egg and 1/2 cup of melted butter. Mix well, then press the mixture evenly into the bottom of the prepared pan to form the crust.
3 — The filling: In a separate large bowl, mix together the pumpkin puree, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon until smooth. Pour this pumpkin mixture over the crust, spreading it evenly.
5 — The crumble: In another bowl, combine the reserved 1 cup of cake mix with 1/2 cup of sugar and 4 tablespoons of softened butter. Mix until it forms a crumbly texture. Then, sprinkle this mixture evenly over the pumpkin filling.
6 — Bake for 40-45 minutes, or until the crumble topping and crust are golden brown.
Recipe Notes and Tips
- Spices: If you want to boost the fall flavors, feel free to add extra spices like nutmeg, cloves, or a pinch of ginger to the batter or crumb topping. About 1/4 teaspoon of each works well.
- Extra moisture: For an even softer, more moist cake, try adding 1/4 cup of milk or yogurt to the batter. This can enhance the texture and prevent the cake from drying out.
- Even topping: When adding the crumb topping, distribute it evenly over the cake batter to ensure every slice has a balanced crumb layer. Press down gently to help it stick if needed.
- Storage: This cake keeps well at room temperature for 2-3 days in an airtight container, or you can store it in the fridge for up to a week. Warm it up before serving for an extra cozy treat.
- Serving tip: Pair this Pumpkin Crumb Cake with a dollop of whipped cream or a drizzle of caramel sauce for an indulgent twist. It also tastes great with a cup of coffee or tea.
Pumpkin Crumb Cake Recipe
Equipment
- 9″x13″ baking dish
- Mixing bowls
- Mixer
Ingredients
- 1 box yellow cake mix
- 4 eggs
- 1/2 cup butter softened
- 4 tbsp butter softened
- 15 oz pumpkin puree
- 1 cup white granulated sugar
- 1/4 cup brown sugar
- 1 1/2 tsp ground cinnamon
Nutrition
Instructions
- Preheat the oven to 350 F.
- Spray or grease a 9″ x 13″ pan.
- Reserve 1 cup of cake mix. In a large bowl, combine the remaining cake mix with 1 beaten egg and 1/2 cup of melted butter. Mix well and pat into pan, covering the bottom surface entirely.
- In a large bowl, mix the pumpkin, 3 beaten eggs, 1/2 cup white sugar, brown sugar and cinnamon. Pour over the crust.
- In another bowl, combine the remaining cake mix with 1/2 cup sugar and 4 tablespoons of softened butter. Crumble over the filling.
- Bake for 40 – 45 minutes, until the crumble and crust look golden brown.
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