Pumpkin crumble cake is sort of a pumpkin pie and a pumpkin cake, all wrapped into one amazing but simple dessert idea. I like to use Betty Crocker Supermoist Yellow Cake Mix for this recipe.
I got this recipe from a friend years ago when she made it for a potluck dinner. I modified it a little over the years. I think it is the right combination of pie and cake. Enjoy!
- 1 (18.25 ounce) Box Betty Crocker Supermoist Yellow Cake Mix
- ½ cup butter, melted
- 1 egg
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 2 tablespoons brown sugar
- 2 eggs, beaten
- 1 cup of dry cake mix
- 3 tablespoons butter, softened
- 1 cup chopped pecans, walnuts or both
- Powdered sugar for dusting
Preheat oven to 350 degrees. Spray a 9×13 pan.
Remove 1 cup of cake mix from the cake mix box and set aside in a small bowl for the topping. Then in a large bowl combine the remaining cake mix with 1 egg and a 1/2 cup melted butter. Mix well, and pat into bottom of pan. Set aside
In the same bowl used for the base, mix together the pumpkin, eggs, sweetened condensed milk, pumpkin pie spice, brown sugar and cinnamon. Combine well and pour over base mix in pan.
With a fork, combine your reserved cup of cake mix with the nuts and softened butter. Crumble over pumpkin mix.
Bake in preheated oven for 40 to 50 minutes until golden brown. Let cool for at least 20-30 minutes then cut in squares and sprinkle with powdered sugar before serving.
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