Pumpkin Crumble Cake
This Pumpkin Crumble Cake is Sinful! May not be the healthiest dessert but it sure tastes good! Perfect cake to make in the fall. So tasty!
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
This recipe may contain peanuts or other nuts and seeds as one of its ingredients. Please take the appropriate precautions.
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.
Serving Suggestions
You can eat this pumpkin crumble plain but it is even better with a dollop of whipped topping. You can even sprinkle more pumpkin spice on the shipped topping for more pumpkin flavor!
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!
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.
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 Tsp Ground Cinnamon
- 2 Tsp Pumpkin Pie Spice
TOPPING
- 15 ¼ oz Yellow Cake Mix, 1 box
- 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.
This cake is to die for. Very moist and the pumpkin is very tasty. All my family loved it.
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.