Pumpkin Crumb Cake

Fall isn’t complete without the comforting aroma of pumpkin and spices filling your kitchen, and this Pumpkin Crumb Cake delivers exactly that. Imagine soft, moist pumpkin layers, a touch of sweetness from brown sugar, and a buttery crumb topping that gives you just the right crunch with every bite. Trust me, once you taste it, you’ll be sneaking a slice straight from the pan.
This cake is like autumn on a plate—perfect for cozy mornings with a cup of coffee, weekend brunches, or holiday gatherings. The pumpkin adds moisture and warmth, the yellow cake mix provides a light, tender crumb, and the buttery crumb topping… well, it’s basically irresistible.

Recipe Origin
Pumpkin desserts have been a seasonal favorite in the U.S. for decades, especially in the Northeast where pumpkin pie and pumpkin breads are classics. This cake is a playful twist—using a boxed cake mix for simplicity, layered with spiced pumpkin filling, and finished with a crunchy topping. It’s the kind of dessert that brings smiles and cozy memories in every bite.

Kitchen Tools You’ll Need

• Mixing bowls (small and large)
• Electric mixer or whisk
• 9×13-inch baking pan
• Spoon or spatula for spreading
• Measuring cups and spoons

Why You’ll Love Pumpkin Crumb Cake
Moist and Tender: Thanks to the pumpkin puree and eggs, the cake stays soft and luscious, never dry.
Easy to Make: Using a boxed cake mix keeps it simple while still delivering bakery-quality results.
Perfect for Fall: Cinnamon and pumpkin are a match made in heaven. The warm spice notes will instantly put you in cozy, autumnal mode.
Customizable: Want more spice? Add nutmeg or ginger. Prefer a richer cake? Sprinkle in some chopped pecans or drizzle caramel on top.
Crowd-Pleasing: This is a dessert everyone will love—great for brunch, potlucks, or a simple afternoon treat.

Chef’s Pro Tips for Perfect Results

• Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spice.
• Melted butter in the crumb topping creates that perfect crunchy texture.
• Don’t overmix the cake layers—just combine until smooth for a tender crumb.
• Let the cake cool slightly before slicing to keep the layers intact.

Ingredients in Pumpkin Crumb Cake
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Yellow Cake Mix: Forms the light, tender base and crumbs for the cake.
Unsalted Butter: Adds richness to the cake and topping.
Eggs: Bind everything together while giving the cake structure.
Pumpkin Purée: Moist, earthy, and perfectly seasonal.
White Sugar: Sweetens both the pumpkin layer and the topping.
Brown Sugar: Adds a deep, caramel-like sweetness and helps the crumb topping crisp.
Ground Cinnamon: Warm and fragrant, it’s the star spice here.

Instructions
Preheat Your Equipment: Preheat your oven to 350°F (175°C) to ensure even baking and a perfect golden crust.
Prepare Cake Crumb Base: In a large bowl, mix 1 cup of the yellow cake mix with ½ cup melted butter and 1 beaten egg until crumbly. Press half of this mixture evenly into the bottom of a greased 9×13-inch pan.
Make Pumpkin Layer: In a separate bowl, combine pumpkin puree, white sugar, beaten eggs, brown sugar, and ground cinnamon. Mix until smooth and creamy. Spread evenly over the cake crumb base.
Top with Remaining Crumb Mixture: Sprinkle the remaining yellow cake crumbs over the pumpkin layer, pressing lightly to adhere.
Prepare Topping: Mix ½ cup white sugar with 3 tablespoons softened butter until crumbly. Sprinkle evenly over the top of the cake for a buttery, crunchy finish.
Cook to Perfection: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Finishing Touches: Remove from oven and let cool for 10-15 minutes. The topping will crisp as it cools.
Serve and Enjoy: Slice into generous squares and serve warm or at room temperature. Pair with coffee, tea, or a scoop of vanilla ice cream for a treat that feels like fall in every bite.

Nutrition Facts
Servings: 12
Calories per serving: 280 (approx.)
Preparation Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

How to Serve Pumpkin Crumb Cake
Morning Treat: Perfect with a cup of coffee or spiced latte.
Dessert: Serve warm with a dollop of whipped cream or a scoop of ice cream.
Brunch Favorite: Cut into squares for a festive brunch spread.
For Entertaining: Arrange on a cake stand or platter, sprinkle with extra cinnamon for a pretty presentation.
Snack Time: A slice straight from the pan is a cozy afternoon pick-me-up.

Make-Ahead and Storage Tips
Prep Ahead: You can assemble the cake layers a day in advance and refrigerate until ready to bake.
Storage Tips: Store leftovers in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week.
Freezing: Cut cooled cake into slices and freeze for up to 2 months. Thaw at room temperature before serving.

Variations to Try
Spiced Up: Add nutmeg, ginger, or cloves to the pumpkin layer.
Nutty Crunch: Fold in chopped pecans or walnuts into the crumb topping.
Cream Cheese Swirl: Swirl cream cheese into the pumpkin layer for extra richness.
Gluten-Free: Use a gluten-free yellow cake mix.
Caramel Drizzle: Drizzle caramel sauce over slices before serving for extra indulgence.

Additional Tips

• Make sure the pumpkin puree is well-drained if too watery.
• Use softened butter for the topping to achieve maximum crumble.
• Don’t overbake—the cake should be moist, not dry.
• Slice with a sharp knife to keep layers neat.

FAQ Section
Q1: Can I use homemade pumpkin puree?
A1: Absolutely! Just make sure it’s smooth and not too watery.
Q2: Can I make this cake vegan?
A2: Yes, substitute eggs with flax eggs and use plant-based butter.
Q3: How do I store leftovers?
A3: Store in an airtight container at room temperature for up to 3 days, or refrigerate up to a week.
Q4: Can I freeze Pumpkin Crumb Cake?
A4: Yes! Wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Q5: Can I use a different cake mix flavor?
A5: Vanilla works well too, but yellow gives the best traditional flavor and texture.
Q6: Can I add chocolate chips to the topping?
A6: Definitely! Mini chocolate chips work perfectly in the crumb layer.
Q7: Is it possible to make this cake gluten-free?
A7: Yes, swap the cake mix for a gluten-free alternative.
Q8: Can I make a smaller cake in a 9×9 pan?
A8: Yes, but reduce baking time slightly to prevent overcooking.
Q9: Can I double the recipe?
A9: Absolutely! Use a larger pan or make two 9×13-inch cakes.
Q10: Can I add pumpkin spice instead of cinnamon?
A10: Yes! Pumpkin spice adds a warm, autumnal flavor with nutmeg, ginger, and cloves.

Conclusion
This Pumpkin Crumb Cake is the ultimate fall treat—soft, spiced, and buttery with a crunchy topping that will have everyone asking for seconds. It’s easy to make, versatile, and perfect for breakfast, dessert, or a cozy snack with coffee. Make a batch, savor the seasonal aromas, and enjoy a slice of autumn happiness with every bite. Trust me, this cake is going to become a seasonal favorite you’ll return to year after year.

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