Description
Pumpkin Crumb Cake is a moist and spiced dessert featuring a pumpkin layer sandwiched between yellow cake batter, topped with a buttery crumb topping for a perfect fall treat.
Ingredients
Units
Scale
- 1 (15.25 ounce) package yellow cake mix, divided
- 1/2 cup unsalted butter, melted
- 1 large egg, beaten
- 1 (15 ounce) can pumpkin purée
- 1/2 cup white sugar
- 3 large eggs, beaten
- 1/4 cup packed brown sugar
- 1 1/2 tsp ground cinnamon
- 1/2 cup white sugar (for topping)
- 3 tbsp unsalted butter, softened (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, combine half of the cake mix, melted butter, and 1 beaten egg. Mix until smooth and spread evenly in the prepared pan.
- In a separate bowl, mix pumpkin purée, white sugar, 3 beaten eggs, brown sugar, and cinnamon until well combined. Spread over the cake layer.
- Sprinkle remaining cake mix evenly over the pumpkin layer to create the crumb topping.
- Dot with softened butter and lightly press crumbs to adhere.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before slicing and serving.
Notes
- Use canned pumpkin purée, not pumpkin pie filling, for best results.
- For extra flavor, add a pinch of nutmeg or cloves to the pumpkin layer.
- This cake can be stored in an airtight container for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg