There are three layers of sweetness in this pumpkin crumb cake. It will undoubtedly become a family favorite throughout the Thanksgiving holiday or whenever the want for pumpkin hits thanks to its cakey crust, silky pumpkin custard filling, and buttery walnut topping. This recipe was handed to me by a friend, and my kids and family have always enjoyed it.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 18 |
| Yield: | 1 (9×13-inch) cake |
Ingredients
- 1 (15.25 ounce) package yellow cake mix, divided
- 1 large egg, beaten
- ½ cup unsalted butter, melted
- 1 (15 ounce) can pumpkin puree
- ½ cup white sugar
- ¼ cup packed brown sugar
- 3 large eggs, beaten
- 1 ½ teaspoons ground cinnamon
- ½ cup white sugar
- 3 tablespoons unsalted butter, softened
- ½ cup chopped walnuts (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Make crust: Measure 1 cup cake mix into a medium bowl; set aside for topping. Combine remaining cake mix, melted butter, and egg in a large bowl; mix until well combined. Pat mixture into the bottom of the prepared pan.
- Make pumpkin layer: Mix pumpkin puree, white sugar, brown sugar, eggs, and cinnamon in a large bowl until well combined. Pour over crust.
- Make topping: Add sugar and softened butter to the reserved cake mix and stir until crumbly. Sprinkle topping over pumpkin layer, then scatter walnuts over top.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
Nutrition Facts
| Calories | 287 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 312 mg |
| Sugars | 28 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Since the cake mixes are much smaller now since this recipe was created, I only kept out about 3/4 cup of the dry mix that is saved for the topping, and just cut down on the sugar a bit in the topping. Otherwise, the crust is a bit thin. As written, I can only imagine this would be very bland on the spice. I added a 2 heaping TBSP of pumpkin pie spice, and also a bit of salt to the pumpkin filling. the salt helps to elevate everything; again otherwise is bland. great dessert, everyone raved.
Made this Tonite for Thanksgiving. It tastes great. I made in a pie tin because I need my 13×9 for cooking tomorrow. Probably over cooked it a little because I was worried it wasn’t set up. The toothpick wouldn’t come out clean. It just made the topping a little. More crumbly
Easy recipe for the Holidays.
I used pumpkin pie filling vs pumpkin puree for the pumpkin layer because it’s what i had on hand. I mixed it with the eggs but simply omitted everything else. For the topping, instead of 1 cup of cake mix, I used 1/2 cup of cake mix and 1/2 cup of rolled oats. Everything else I followed exactly. It’s delicious!
I would give this 5 stars for taste but 4 stars for the actual recipe. I used spice cake mix & added more spice to the pumpkin layer.
Fun recipe and tastes great!
Fantastic!
This is a very good recipe but……….did anyone notice that cake mixes are no longer 18.25 ounces , but 15.5 ounces instead. I bake this in a 8 x 11 pan instead of a 9 x 13 and add 5 minutes or so of baking time. It get great reviews from family and friends!
Made them into muffins and they were amazing! The mini muffins were a bit harder to get out, but all in all it was delish!
Made this today and ate it with whipped cream and while it was still a touch warm. Absolutely delicious. Followed the recipe exactly. This is a new family favorite!
My family loved this recipe. Very moist, great flavor, with a crunchy topping.
Tasty treat, warm or cold. I used butternut squash from my garden instead of pumpkin. I added pecans to the crumb topping. There isn’t nearly enough cake batter to fill a 9×13 pan so I used an 8×8 push
My family just love this! In fact they finished this before the pumpkin pie…lol
New family favorite for holidays
Excellent flavor and easy to make!
We took it to a morning tailgate and it was a hit! Plan to make it for our extended family one day for breakfast during Thanksgiving week. Doubled the filling and added extra spices and extra nuts to the top. YUMMY!
I made it and it is fantastic!!
Good Morning and Happy Holidays to All! Made this early this morning to take to work. Cooked in spring form pan for 1 hr. Reduced sugar when noted to 1/3 cup instead of 1/2. Added pecans to the cake base. I sprinkled pecans on top of the crumble topping and they did burn a little so next time I will incorporate into crumble topping. Office thought this was a Winner!! Thanks for sharing.
Easy to make
I made this for 2 school functions, plus for my family, and everyone loved it! I get nothing but rave reviews! The first time I made it, knowing that cake mixes don’t have the same number of ounces as the recipe calls for, I added flour to the crust part of the recipe, after I’d reserved the 1 cup for the topping. The next two times, I bought three cake mixes and made two recipes. I ended up with extra cake mix, but added it into the crust anyway, and it turned out very well.
Easy enough to make and the combination of crunch/soft bites is perfect. I would put in about half of the sugar the recipe calls for , as it is kind of over the top sweet.