Sharing our favorite recipe for fall, pumpkin crumb cake! Delicious, easy to make, and bound to impress your holiday guests.
It’s October now, which for some means carving pumpkins and decorating the house with spiderwebs.
But for me, Molly of Almost Makes Perfect when the fall comes all I want to do is bake pumpkin desserts.
Pumpkin pie, pumpkin cheesecake, pumpkin punch — Oh man, I love pumpkin!
Here is a recipe that not only takes 15 minutes to prepare but is easy enough to make a couple trays.
So it’s perfect for that last minute Thanksgiving dessert or maybe just a backup batch for you in case your family eats the first one.
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 To Make A Pumpkin Crumb Cake
1 box yellow cake mix
1/2 cup plus 4 tablespoons softened butter
1 (15 ounce can) pumpkin puree
1 cup white sugar
1/4 cup brown sugar
1 1/2 tsp ground cinnamon
How To Make A Pumpkin Crumb Cake
Preheat the oven to 350F.
Spray or grease a 9″ x 13″ pan.
Reserve 1 cup of cake mix. In a large bowl, combine 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 1 cup of 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.
Pumpkin Crumb Cake Recipe
- 9″x13″ baking dish
- Mixing bowls
- 1 box yellow cake mix
- 4 eggs
- 1/2 cup butter softened
- 4 tbsp butter softened
- 15 oz pumpkin puree
- 1 cup white sugar
- 1/4 cup brown sugar
- 1 1/2 tsp ground cinnamon
- 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.
9 thoughts on “Pumpkin Crumb Cake Recipe”
Adore cake mix recipes. Adore pumpkin. CANNOT WAIT to make this!
This looks delicious Ashley! It’s always fun to try a new recipe with pumpkin. Your photos look fantastic!
Oh my god, this sounds so delicious. I’m pretty sure I’m going to be making a pumpkin layer cake this weekend, but I might have to change my tune and try this out!
Love the new look Ashley!
This looks so good! And you’re right…it’d be PERFECT for Thanksgiving. We have so many people over that an easy dessert like this would be a godsend.
I’ll probably need to make in advance for sampling… :)
yum! i will be making this!!!!!
Seems like the perfect way to get my pumpkin pie fix for brekkie.
I loooove this idea. I think I’m tired of all the other same-old orange things we have to make this season (pumpkin pie sweet potato pecan pie bloo blaa) but THIS brings a nice seasonal dessert to contrast and compliment the usual holiday treats. Brilliant!