Thanksgiving Pumpkin Crumble Cake Recipe – Your New Pumpkin Pie Tradition

by Sugar on November 2, 2015 · 102 comments

Pumpkin Crumble Cake Print

 

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.

This cake has all the yummy flavors of a pumpkin pie but the heartiness of a cake. It’s the perfect dessert to have during the holidays, especially Thanksgiving, or to bring to any holiday party.  It’s fast an easy and always a crowd pleaser.    It was featured recently on the Betty Crocker Facebook Fan Page and enjoyed by thousands! This year, I made a video to show you how easy it is to make. Get the recipe below the video.

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!

Ingredients:

For base:

  • 1 (18.25 ounce) Box Betty Crocker Supermoist Yellow Cake Mix
  • ½ cup butter, melted
  • 1 egg

For filling:

  • 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

For topping:

  • 1 cup of dry cake mix
  • 3 tablespoons butter, softened
  • 1 cup chopped pecans, walnuts or both
  • Powdered sugar for dusting

 

Directions:

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.

 

 

 

 

 

 

 

 

 

To print this recipe, use the print friendly icon below this line (it’s the last icon).  

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S> B. Robinson says:

This is my fave cake recipe! I make it every Thanksgiving!

Profile photo of Sugar Profile photo of SugarSugar says:

So glad to hear it. XXOO

sarah pacheco says:

hey sugar let me i love your site, i made this last night and it is almost done. i’m not a pumokin person but i fell in love with this cake thanks for this and many more.

Profile photo of Sugar Profile photo of SugarSugar says:

Sarah,

Thanks for the sweet feedback. :)

Iris says:

Hello sugar! I was wondering for this pumpkin crumble cake which brown sugar would be best to use, golden brown sugar or brown sugar. I have both and I am not sure which one would be ideal for this recipe. Please help, I plan on trying this scrumptious recipe tonight for dessert. :)

Profile photo of Sugar Profile photo of SugarSugar says:

Iris,

I am sorry I didn’t see this message sonner. Either one will be just fine. I hope it turend out well. Let me know.

Sugar

Redds says:

I made it today and it is wonderful. I put your credit on FB when I posted it but your site doesn’t have tags but I added you anyway. Thank you

Profile photo of Sugar Profile photo of SugarSugar says:

Oh I am so glad you like it. Thanks for the feedback on FB too. It’s nice to spread the love. :)

Sugar

gina says:

I made this last year for Thanksgiving now its become a Holiday tradtion it was so good. I still like the pumkin roll as well thanks so much for sharing.

Profile photo of Sugar Profile photo of SugarSugar says:

Gina,

Thanks for the feedback. I’m so happy to hear that. It is a yummy one.

Sugar :)

shari cullinan says:

I Love this Recipe….Found it last November, and Have made it countless times….So Easy to make, Delicious- everyone asks for the recipe….Even took it to a party…cut in bite size (ok-maybe a little larger than bite size pieces) easy finger food!! Thanx Sugar!!

Profile photo of Sugar Profile photo of SugarSugar says:

Shari I am so glad you like it. Thanks for sharing and have a Happy Thanksgiving.

Sugar

tedibarr says:

Was sooo glad to find your website and this recipe. I had it years ago, but with granddaughters, it disappeared. The only difference, I use Betty Crockers Lemon cake mix amd a little lemon zest. And orange zest in the pumpkin mix.

Happy Holidays.

Profile photo of Sugar Profile photo of SugarSugar says:

I’m so glad you found my site too. I have never tried this with lemon but it sounds yummy. Thanks for the feedback and have a blessed holiday too.

Sugar

Jane says:

Made this recipe back in the early 80’s.

Profile photo of Sugar Profile photo of SugarSugar says:

Jane,

Well then you know how yummy it is.;)

Happy Thanksgving.

Sugar

Lindee says:

Sugar!, Sugar!, Sugar!!!! I get begged to make this everytime! It’s definitely a “no fail” recipe! Simple yet sooooooo delicious!!! People think pumpkin is for the fall…. not in this house! lol Thanks again for this wonderful recipe!!! Have a Blessed Holiday season!

Profile photo of Sugar Profile photo of SugarSugar says:

Lindee,

I’m so glad you like it. :) Hope you have a blessed holiday too.

Hugs,

Sugar

Bethany says:

Ok so this has been the best idea yet! I made crock pot sweet potatoes on Christmas and had a bunch leftover that I didn’t wanna throw away. I decided to experiment again and try it in the cake. They were already sweetened and spiced(brown sugar, cinnamon, nutmeg, allspice) so all I did was use about 15-16oz in the place of pumpkin, about 3/4 can of condensed milk(I was afraid of making it overly sweet), the crust(golden vanilla cake mix) and the crumble I left the same. I did add a sprinkle of cinnamon to the crumble. It came out sooo delicious, I almost like it better than pumpkin. It is just so yummy and a great way to use up leftover side dishes. I have enough left to make about 3 more cakes!! Now I just need someone to give em to!

Profile photo of Sugar Profile photo of SugarSugar says:

Bethany, You are so creative. I just love it. I think you may need to open a bakery soon. LOL!! I wish I was near you and you could send me one. Although I’m ready to get off the sugar and back to my healthy eating. I still save days for treats so I can’t wait to give all these new tips a try. :)

Shawna says:

This recipe was a home run!!! It was demolished on Christmas by everyone. New Christmas dessert tradition.

Profile photo of Sugar Profile photo of SugarSugar says:

Oh you made my day. So glad you liked it thanks for the sweet feedback. XO

Bethany says:

Yes you can use my name, that’s no problem. I made another cranberry lemon for work and everyone loved it. The cranberry is not too strong and the lemon is just perfect. You have to try the scooby doo crackers too. It sounds crazy but is so so good.

Profile photo of Sugar Profile photo of SugarSugar says:

Sounds great. I will have to try them. Happy New Year! :)

Emily says:

Sugar,
Thank you so much for sharing this recipe! I am a pumpkin-lover and was so excited to try this recipe. It was so easy to make; I’ve made it twice now and both times it was a huge hit! It tasted a bit salty to me the first time, so I switched to unsalted butter and it was perfect!
I can’t wait to try more of your recipes!

Profile photo of Sugar Profile photo of SugarSugar says:

Emily,

I am so glad you liked it. You know I have to admit I never pay too much attention to salted or unsalted butter when I cook so I have probably used both. LOL!! I may have to make a note about that in the recipe. Please be sure to tell your family and friends about my site. I hope to spread a little love one kitchen at a time.

Bethany says:

Ok so I just tried this in a cranberry lemon version and it’s DELICIOUS!!!! I used a 14oz can of whole cranberries instead of pumpkin, a lemon cake mix instead of yellow, about a tsp of cinnamon, a teaspoon of nutmeg and no pumpkin pie spice(of course). And instead of adding the brown sugar to the cranberry mixture, I added it to the crumble. All the other ingredients(eggs, milk, butter) I kept the same.
I made a pumpkin one last week and added crushed up cinnamon graham cracker crumbs(scooby doo brand lol) in the crust AND the crumble and it just added an extra crunch that was soo good. I did this again this time and it was just as good. I can’t wait to experiment with other flavors!! :))

Profile photo of Sugar Profile photo of SugarSugar says:

Bethany, This sounds amazing. I will give it a try soon and post the recipe and photo. Thanks so much for posting this. I love lemon and cranberry. If I post it can I use your name? :)

Nancy says:

Sugar,
I made this recipe instead of pumpkin pie and it was so delicious! I don’t think I’ll be making pumkin pie anymore because this dessert was so easy and yummy, the whole family loved it! Thank you once again and keep them coming!

P.S. Do you have any good cream puff or cannoli recipe’s with ricotta filling??? I find the ricotta out here very gritty even if I beat it for a long time.

Nancy

Profile photo of Sugar Profile photo of SugarSugar says:

Nancy,

It is so funny you say that because so many people have said the same thing. It taste so much better than pumpkin pie. LOL!! I made pumpkin pie for Thanksgiving and I should have just made the crumble cake because everyone likes it so much better. I think I will make it again for Christmas.
As for the cannoli, my mom has that recipe. She makes her own shells, fries them and stuffs them. I will get it from her and post it. She also makes cream puffs but not with a cannoli filling she makes a vanilla cream filling. I’ll try to get both of them up for this month.

Karen says:

I made this for Thanksgiving and it turned out sooo good.. looks difficult but very simple.. lol.. Love it! Will be making this one over and over.

Profile photo of Sugar Profile photo of SugarSugar says:

Karen, I am so glad you liked it. Thanks for the feedback and be sure and tell your family and friends about my site.

Bethany says:

I made another one today for my family and they all loved it too! I’m wondering if it can be made with other fruits like blackberry or boysenberry preserve or jam instead of the pumpkin puree, it might taste like a cobbler or something. I just might have to experiment with that for Christmas 😉

Profile photo of Sugar Profile photo of SugarSugar says:

Bethany,

I have been thinking about the same thing. I was thinking about something with apples. I’ll experiment too and we can compare notes. Keep me posted. :)

Cheryl says:

Just baked this for dessert tomorrow. Should I refrigerate overnight or is it okay to keep on the counter. A friend referred me to your website and I love it! Buon Thanksgiving!

Profile photo of Sugar Profile photo of SugarSugar says:

Cheryl,

I leave it out. Just let it cool well before you cover it. Enjoy!

Bethany says:

I made this last night for a work potluck we had today and it was a HUGE hit!! Everyone who tried it loved it and wanted the recipe. I did modify it and use Betty Crocker Super Moist Golden Vanilla instead of Yellow. I will be making this every year instead of pumpkin pie. Super delish!!

Profile photo of Sugar Profile photo of SugarSugar says:

Bethany,

I’m so glad you liked it. I’m sure the vanilla cake was yummy. I will have to try that too. Have a great Thanksgiving. :)

Natasha Burnett says:

I made this recipe last night for the first time, bringing it into work today for my co workers. While baking I love how the cake batter rose up on the sides & the pumpkin was kept in place. It is absolutely delicious! The pecans added a certain flavor that made this whole cake even better. This was the best recipe I’ve tried so far! Thank you Sugar!

Profile photo of Sugar Profile photo of SugarSugar says:

Natasha,

Thank you so much for your feedback. I spend a lot of time testing my recipes and doing my best to make sure they are easy for my readers to make. It makes my day to know that this recipe worked out for you and everyone enjoyed it. I love spreading some of the love that comes from my kitchen to yours.

Big Hugs! Sugar. :)

Linda Webb says:

Sugar, I met your mom and dad tonight at a retirement party. Your mom made the Pumpkin Crumble Cake and she served it with fresh whipped cream. It was absolutely delicious and I can’t wait to make it soon. I’m looking forward to trying all your recipes.
Thanks for this great site!
Linda

Profile photo of Sugar Profile photo of SugarSugar says:

Linda, I’m so glad you enjoyed the cake. My mom and I have a lot of recipes to share so be sure and give them a try and let me know how you like it. Happy Thanksgiving.

Profile photo of Texas Tamstammy griffith says:

Hey Sug! I just wanted to share with you that Christine had a gathering at her house this past weekend for dinner and for dessert….she made this recipe and the apple one too and OMG….it was SO GOOD!!!! XOXO…Tams

Profile photo of Sugar Profile photo of SugarSugar says:

I’m so happy to hear that. I hope she told everyone about my site. Thanks for the feedback honey. I love it!

Pat Carew says:

Just made the Pumpkin Crumb Cake that was posted a few weeks ago. Delicious! I used Heath Bar instead of nuts because my daughter is allergic to nuts. I think, probably as good. It gave it just a little sweeter taste with a nice texture. I would recommend using them if you can not use the nuts. I will make them again.

Thanks for all your great recipes.

Profile photo of Sugar Profile photo of SugarSugar says:

Pat, Thanks so much for the feedback. I love heath bar. I will have to try that. I make a maple cupcake that I top with cream cheese frosting and Heath Bar. It’s my sister’s favorite. Keep the feedback and suggestions coming. Oh and be sure to share my blog with family and friends. I love getting and giving inspiration.

Have a wonderful Thanksgiving. :)

yvette says:

i just put this in the oven…i CAN’T wait to have a piece!!
another great recipe Sugar!!

Profile photo of Sugar Profile photo of SugarSugar says:

Well your house should smell great today. I love the smell of something yummy cooing in the oven. Enjoy!

Sue says:

Is there a way to make this suitable for diabetics?

Profile photo of Sugar Profile photo of SugarSugar says:

Sue, I’m sorry I don’t know how to make this suitable for diabetics. If you can, ask your doctor if you can enjoy this cake the way it is but maybe just have a small portion as a treat. If you do figure out a way to make this given your dietary restrictions please let me know so I can pass it on to others. Have a blessed day.

Ruth says:

Sugar, my hubby is allergic to eggs. Is there something I can substitute the eggs for so he can enjoy the cake too? Thanks ~ Ruth

Profile photo of Sugar Profile photo of SugarSugar says:

Ruth, I say give it a try with an egg substitute like Ener-G that you can get at health food stores. http://www.ener-g.com/egg-replacer.html

Pat says:

My daughter is allergic to nuts. If I don’t use them how does the cake come out or could I use something else? How about a crumbled heath bar? I don’t know just thinking.

Profile photo of Sugar Profile photo of SugarSugar says:

Pat, you can definitely leave out the nuts and it will still be delicious. The cake top is still very crumbly and will provide enough of a texture contrast. But, if you want to try the heath bar, that could be a pretty nice variation. I’m not sure how it will taste with pumpkin but I can’t wait to find out. Give it a whilrl and then come back with the results! I can add that as a variation to the recipe if you think it worked out well 😉

d. pacheco says:

I can’t find a way to email this recipe from your site like others. I may have missed it but if not can you please give us a way to share a recipe from your site without needing a printer. thanks deb

Profile photo of Sugar Profile photo of SugarSugar says:

Hi, I just added it to the bottom of the page right near the print button. I hope this helps. :)

La Rae says:

I have been doing this cake for quite a while got the receipe from a friend about 8 years ago. It is one of my requested desserts to bring to gatherings… We love it………

Profile photo of Sugar Profile photo of SugarSugar says:

La Rae it is such a good one. Glad to hear you have been enjoying it. It’s nice to share time-tested recipes that have been passed down. Most of the things I make that are consistently good have been passed down to me from family and friends. It is a tradition that I think we need to get back to. More people sharing the foods they love.

stephanie says:

This is so funny, my mom has been making this for over 30 years. She calls it pumpkin upside down cake or aka little puffs of heaven is what my friends called it growing up! It is something past down to me as I grew and got married. I love that a version of it is for the world to see! It is O’ so good!!!!

Profile photo of Sugar Profile photo of SugarSugar says:

Stephanie, I got it from a freind of mine years ago. Her recipe called for a cup of sugar in the topping but that was too sweet for me. People can certainly tweek this any way they like but it’s so good there isn’t much you can do to mess it up. Thanks for the feedback. I’m glad people will be enjoying a recipe we have grown to love.

Michele says:

This is by far one of the most delicious desserts ever. Sugar, you have done it again!!! It is AWESOME! —–This will become a favorite in my house!

Jerica says:

I LOVE how delicious this recipe sounds!! I would love to try and make it. I’m a young wife and mother and was looking for the perfect recipe to please my family at Thanksgiving.
But I was wondering if it would taste right without the nuts on top? My son isnt 2 years old yet and cant have nuts. Plus my husband doesnt like them.
Any ideas for a different crumble top besides nuts? Maybe oatmeal or something?

They both LOVE pumpkin-anything! And so do I!!

Thanks for sharing this great recipe.

Profile photo of Sugar Profile photo of SugarSugar says:

It will be great without the nuts too. I only use a cup when I make it so it won’t hurt to leave it out. I actually had a leftover piece of this last night. I heated it in the microwave for about 20 seconds and had it with some ice cream. :) Enjoy!

Jerica says:

OK! Im glad that you think it will taste ok without the nuts! Im so excited to make this recipe this weekend! (as a tester before Thanksgiving).
It sounds SO yummy!!!

thanks so much!

Profile photo of Sugar Profile photo of SugarSugar says:

I added an extra teaspoon of pumpkin pie spice the last time I made it and it was great. So don’t be afraid to tweak it. Be sure to let me know how it turns out.

Linda Smith says:

I’m wondering if sweet potato can be used instead of pumpkin.

Paula Derflinger says:

Here’s the printer friendly one from instructions above:
Pumpkin Crumble Cake
by Sugar on October 26, 2010
Pumpkin crumble cake is sort of a pumpkin pie and a pumpkin cake in one. I like to use Betty Crocker Supermoist Yellow Cake Mix for this recipe. This cake has all the yummy flavors of a pumpkin pie but the heartiness of a cake. It’s the perfect dessert to have during the holidays or bring to a holiday party. It’s fast an easy and always a crowd pleaser.

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!

Ingredients:

For base:

1 (18.25 ounce) Box Betty Crocker Supermoist Yellow Cake Mix
½ cup butter, melted
1 egg
For filling:

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
For topping:

1 cup of dry cake mix
3 tablespoons butter, softened
1 cup chopped pecans, walnuts or both
Powdered sugar for dusting

Directions:

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 cinammon. 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.

Profile photo of Sugar Profile photo of SugarSugar says:

Paula you are so sweet. Thank you. I will work on adding that plug in this week. :)

Lindee says:

There is a God… lol I have been bugging my friend for this recipe for months… Thanks to you for sharing a wonderfully delicious recipe I can now satisfy my craving!!! Thanks a million Sugar!!!! Just thinking about making this is making my mouth water… *drool*. lol Have a wonderful holiday seasons!!!

Profile photo of Sugar Profile photo of SugarSugar says:

Lindee, You are so cute. Thanks for the feedback. I am so glad you found my site. Enjoy the cake and Have a Blessed Holiday too. Hugs from Sunny Florida. :)

Marilyn says:

Just set your printer to print as many of the pages as you wish…!
Going to a friends for Thanksgiving Day and I will take this so I have a desert…I don’t care for Pumpkin Pie that much…! ha ha
Also make a Pumpkin roll and I might take both…!!! ha ha

This sounds yummy. Unfortunately, I cannot have that many eggs and be able to eat it. I am highly allergic to chicken and eggs. Any idea how I might be able to modify the recipe to leave out the eggs?
I have found out how to modify cake mix with diet soda to make cupcakes leaving out oil and eggs.
Thanks
Becky

Paula Derflinger says:

You can copy and paste the text to Notepad and it takes out the images and html then print it. CTRL-A (selects text), CTRL-C (copy text) go to Notepad and CTRL-V (paste text). This works for just about any webpage that doesn’t have printer-friendly options.

Brenda says:

To print only the recipe on this web page all you need to do is highlight the recipe only, click on print and for the print range in the printer window choose “selection”. That should do it!

Pam Briscoe says:

I wanted to print off the recipe for Pumkin Crumble Cake, and was wondering if there is a printer friendly recipe. When I printed it off, it printed everything ! It printed 6 pages! Your recipes all look delish!

Profile photo of Sugar Profile photo of SugarSugar says:

Pam I don’t have a printer friendly version set up yet but I am working on it. I know it is a pain in the butt to do but you can copy the ingredients and paste them in word and then print. I will try to get the printer version up as soon as possible. I’m new to the whole blog thing but I am learning quickly. I do have so many wonderful recipes to share with all of you. There just doesn’t seem to be enough hours in the day. Please be sure and let me know how you like the Pumpkin Cake. I made it again this weekend and everyone loved it. Enjoy. :)

Pam I just did a copy/paste on this recipe and then emailed it to me and only got what I wanted to print.
Hope this helps.
Becky

Hi there, I came across your recipe for this Pumpkin Crumble Cake and it looks Delish! I was wondering if I can borrow it for my Blog? http://www.waystosavearoundbaytown.blogspot.com/
Also, if you would like to make your recipes print friendly, I use this on my blog site for printable things like my grocery lists, just paste it in your HTML http://www.printfriendly.com/button and it is great and easy. Thanks!

Profile photo of Sugar Profile photo of SugarSugar says:

Sure Michelle just please give me a link back or credit my site for the recipe. Thanks for the tip.

Profile photo of Sugar Profile photo of SugarSugar says:

Sure Michelle I don’t see why that wouldn’t work. Give it a try and let me know how it works out.

I sure will, I appreciate it. I can not wait to try it myself ! Which will most likely be today! Thanks!

Profile photo of Sugar Profile photo of SugarSugar says:

I actually made this again this weekend and accidentally doubled the pumpkin pie spice and I think it was even better. It’s probably a matter of taste but don’t be afraid to tweak it a little.

Hi there again, I just wanted to let you know I have updated my Blog now so when you get a chance, check it out. Thanks again for letting me borrow your recipe! http://waystosavearoundbaytown.blogspot.com/p/eco-macaroni.html

Profile photo of Sugar Profile photo of SugarSugar says:

That is so great. I love the way you listed it. I still have to add a section on my site for blogs I like. I’m pretty new to all of this but I’m loving it. Have a wonderful day and an amazing holiday.

Heidi says:

highlight the recipe, copy and paste to your wordpad in accessories then print

Profile photo of Sugar Profile photo of SugarSugar says:

Heidi-Thank you for the post. I did just update the site so I think the printer friendly version will work now. I added a print button on the bottom of the recipe. I hope this helps. :)

Profile photo of CheriflyCheri says:

Sugar…..this is cooking in my oven right now and the kitchen smells wonderful… it is going to be great tomorrow with my hot cheezy potato soup !! YUM !!

Profile photo of Sugar Profile photo of SugarSugar says:

Oh Cheri it sounds so great. I would love that soup recipe. Enjoy!

sharon says:

can i please have the recipe for your soup?

Profile photo of Sugar Profile photo of SugarSugar says:

Sure Sharon. I have a few listed here on my site and I will be adding more. Just use the search on my side bar here on my site and seach the word soup. Here is a basic one I make all the time. http://www.cookingwithsugar.com/chicken-vegetable-soup-easy-recipe/

Judy Kratz says:

I am making this tonight Arlene. I am very excited about your website and It’s reall going to make life easer for me. I already bought the crock pot….. Thank you!

Profile photo of Sugar Profile photo of SugarSugar says:

That’s great Judy. Keep me posted. :) Enjoy!