Pumpkin Crumb Cake

How do you distill all the best flavors of fall into one dish? Pumpkin Crumb Cake has it all figured out! If you love pumpkin desserts but you’ve been looking for something with a bit of a twist, this is the recipe you’ve been looking for!

Pumpkin Crumb Cake

4 from 3 votes


  • 1 (18.25 ounce) package yellow cake mix

  • 1 egg, beaten

  • 1/2 cup butter, melted

  • 1 (15 ounce) can pumpkin puree

  • 3 eggs, beaten

  • 1/2 cup white sugar

  • 1/4 cup packed brown sugar

  • 1 1/2 teaspoons ground cinnamon

  • 1/2 cup white sugar

  • 3 tablespoons butter, softened

  • 1/2 cup chopped nuts (optional)


  • Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9×13 inch pan.
  • Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan.
  • In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
  • In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.
  • Bake in preheated oven for 40 to 45 minutes.

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