My wife is more of a pumpkin lover than I am. She loves anything with pumpkin; cookies, pies, lattes, muffins, cakes. Well, you get the idea. That being said, this Pumpkin Crumble Cake is to die for! Probably my favorite pumpkin-flavored dessert.
This is one of those pumpkin recipes that you absolutely need to make in the fall. I always try to make this cake right around Thanksgiving. While you can make it any time of the year, it just seems to taste better in the fall.
If you or anyone consuming this recipe has a nut allergy, please take the appropriate precautions. In this case, you can simply leave out the chopped pecans.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Pumpkin Crumble Cake recipe (see recipe card for quantities): Pumpkin Puree, Evaporated Milk, Eggs, White Sugar, Ground Cinnamon, Pumpkin Pie Spice, Yellow Cake Mix, Unsalted Butter, Pecans and Whipped Cream.
🥣 How to Make Pumpkin Crumble Cake
Preheat the oven to 350°F.
In a mixing bowl, combine all base ingredients and mix well. Pour batter into an ungreased 9 x 13 baking dish.
Sprinkle the dry yellow cake mix over the top of the batter ensuring pumpkin batter is completely covered.
Sprinkle the cake mix with a little pumpkin pie spice.
Melt butter and pour over the cake mix. It's ok if the butter does not completely cover the cake.
Spread the chopped pecans evenly over the top of the cake.
Bake in the oven for one hour.
Pumpkin Crumble Cake
Ingredients
BASE
- 2 Cans Pumpkin Puree
- 1 Can Evaporated Milk
- 4 Eggs
- 1 ½ Cups White Sugar
- 2 teaspoon Ground Cinnamon
- 2 teaspoon Pumpkin Pie Spice
TOPPING
- 1 Box Yellow Cake Mix
- 1 Cup Unsalted Butter, Melted
- 1 Cup Pecans, Chopped
- Whipped Cream
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, combine all base ingredients and mix well. Pour batter into an ungreased 9 x 13 baking dish.
- Sprinkle the dry yellow cake mix over the top of the batter ensuring pumpkin batter is completely covered.
- Sprinkle the cake mix with a little pumpkin pie spice.
- Melt butter and pour over the cake mix. It's ok if the butter does not completely cover the cake.
- Spread the chopped pecans evenly over the top of the cake.
- Bake in oven for one hour.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Noha
I love pumpkin in any form and so does my wife. I decided to make this crumble cake. It was the best I have ever made. It was very moist, and my wife loved it.