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.
🥜 Nut Allergy Warning
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.
💭 Recipe Tip
Instead of using plain whipped cream as a topping, you can use pumpkin spice flavored whipped cream if you can find it. I know my wife loves it!
For more great recipes made with Pecans, I suggest you check these recipes out:
📋 Gather your Ingredients
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 the 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 that the pumpkin batter is completely covered.
Sprinkle the cake mix with a little pumpkin pie spice.
Melt the butter and pour it 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.
Optionally serve with whipped cream.
📖 Recipe
Pumpkin Crumble Cake
Equipment
- Bowl for Mixing
- Hand Mixer
- Baking Dish (9 x 13)
Ingredients
CAKE BASE
- 30 oz Pumpkin Puree
- 5 oz 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 the 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 that the pumpkin batter is completely covered.
- Sprinkle the cake mix with a little pumpkin pie spice.
- Melt the butter and pour it 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.
- Optionally serve with whipped cream.
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.
Jane
This cake is to die for. Very moist and the pumpkin is very tasty. All my family loved it.