Pumpkin Crumb Cake

A delicious Pumpkin Crumb Cake recipe with a yellow cake mix crust, pumpkin pie filling, and sweet brown sugar topping. This is a fall coffee cake that is a must make for friends and family every year!

We absolutely love anything pumpkin pie related in this household. This pumpkin crumb cake combines delicious pumpkin pie filling in between sweet crumb cake. It’s such a winning combination!

This one is absolutely perfect for hosting a fall brunch, or enjoying for breakfast on Thanksgiving morning. Make this the night before and you’ll have a wonderful slice to enjoy with your coffee before making your feast, yum!

Do I need pumpkin pie filling or pumpkin puree?

You’ll need just the pumpkin puree for this recipe. I wouldn’t substitute it because the result would be way too sweet, since canned pumpkin pie filling already has sugar in the mix.

Can I use homemade pumpkin puree?

That should work fine! If you use it in place of canned pumpkin puree in other recipes, it will be fine in this one as well.

What’s in this recipe?

For this crumb cake, you’ll need yellow cake mix, melted butter, eggs, pumpkin puree, evaporated milk, sugar, cinnamon, allspice, and flour. Note that this cake is made in layers, so you’ll be using some of these ingredients twice!

Can I use a sugar substitute?

You could try to use any sugar substitute that measures that same as granulated sugar. If you do this and it’s successful, please leave it in the comment section below being sure to include what sugar substitute you used.

Do I need the ingredients from the back of the cake mix box?

No! You’ll only be using the dry cake mix. Just ignore the other ingredients and directions on the back of the cake mix box for this recipe.

How to make this recipe:

1. The first layer we need to make is the crust. First, whisk one egg in the bottom of a medium sized mixing bowl. Add in the dry cake mix and the melted butter. Stir this mixture well – it will have the consistency almost of play doh! Reserve 2/3 cup of this mixture for the topping later (just place it in another bowl for now).

2. Spray a 9 x 13 long baking dish with non stick spray. Transfer the cake mix mixture into the bottom of the baking dish. Using your hands, press it to spread into the entire bottom of the dish. This will be the crust for the cake.

3. We need to make the pumpkin pie filling next! If you’ve made pumpkin pie before, this step might sound familiar! In a large mixing bowl, add in the pumpkin puree, sugar, remaining eggs, evaporated milk, allspice, and cinnamon. Blend well with a hand mixer until all the ingredients come together.

4. Pour this mixture over top of the crust dough in the baking dish. Use a spatula if needed to spread the filling all the way to the edges. You can even tap the dish lightly on the counter top to distribute it evenly over the dough.

5. The final layer is the crumb topping! Grab the bowl with the reserved crust dough. Add in sugar, flour, and cinnamon. Use your hands to mix this up. It should be dry and course. You should be able to mound it together in your hands, but it should break apart into crumbs easily. Sprinkle this evenly on top of the pumpkin pie filling in the baking dish.

6. Bake the crumb cake at 350 degrees in a preheated oven for 45-50 minutes. Use a skewer inserted in the middle to see if it’s done, it should come out clean.

7. This is the hardest step! Allow the cake to cool COMPLETELY before slicing and serving.

Why does the cake need to be cool before serving?

The pumpkin filling will continue to set up after it’s out of the oven. If you slice into it warm, it might fall apart on you!

Storing leftovers:

Because of the custard-like nature of the pumpkin filling, leftovers need to be store in refrigerator and consumed within 3 days.

Can this cake be frozen?

Yes! Freeze the entire cake, or individual slices, wrapped well, for up to 3 months. Thaw overnight in the refrigerator.

More recipes you’ll love:

• Pumpkin Apple Butter
• Pumpkin Butter Cake
• Pumpkin Pudding
• Pumpkin Cream Cheese Coffee Cake

If you liked this recipe, leave a rating and a comment below this post!

Pumpkin Crumb Cake

Pumpkin Crumb Cake recipe using yellow cake mix that creates an incredible sweet crust for a layer of spiced pumpkin pie filling and a cinnamon crumb topping - a festive fall treat that anyone can make!

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: pumpkin crumb cake recipe

Prep Time: 20 minutes

Cook Time: 45 minutes

Servings: 12 servings

Calories: 350kcal

Author: Kelly Miller

Ingredients

• ▢ 15 oz box yellow cake mix dry
• ▢ 1/2 cup butter melted
• ▢ 3 eggs divided
• ▢ 15 oz pumpkin puree
• ▢ 5 oz evaporated milk
• ▢ 1 cup sugar
• ▢ 1/2 teaspoon cinnamon
• ▢ 1/4 teaspoon allspice

Crumb Topping

• ▢ 1/2 cup sugar
• ▢ 1/4 cup flour
• ▢ 1 tablespoon cinnamon

Instructions

• In the bottom of a large bowl, beat one egg lightly.
• Stir in dry cake mix and melted butter.
• Set aside 2/3 cup for the topping, and press the remaining crust mixture into the bottom of a greased 9 x 13 baking dish.
• In a separate bowl, beat pumpkin, evaporated milk, 2 eggs, 1 cup sugar, allspice, and cinnamon until smooth.
• Pour evenly over crust in baking dish.
• For crumb topping, stir together reserved crust mixture, sugar, flour and cinnamon.
• Use your hands or a pastry cutter until the texture is coarse crumbs.
• Sprinkle over pumpkin filling.
• Bake at 350 degrees for 45-50 minutes or until pumpkin filling is set in the center.
• Allow to cool completely before cutting and serving.

Video

Nutrition

Calories: 350kcal | Carbohydrates: 61g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 349mg | Potassium: 150mg | Fiber: 2g | Sugar: 43g | Vitamin A: 5841IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 2mg

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