Pumpkin crumble cake

anna messina


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, Perfect for the holidays. Enjoy!


★★★★★ 1 vote



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  • 1 box
    betty crocker supermoist yellow cake mix
  • 1/2 c
    butter, melted
  • 1
  • 1 can(s)
    (15oz) pumpkin puree
  • 1 can(s)
    (14oz) sweetened condensed milk
  • 1 tsp
    pumpkin pie spices
  • 1 tsp
  • 2 Tbsp
    brown sugar
  • 2
  • 1 c
    of dry cake mix
  • 3 Tbsp
    butter, softened
  • 1 c
    chopped pecans
  • ·
    powdered sugar for dusting

How to Make Pumpkin crumble cake


  1. 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.

Printable Recipe Card

About Pumpkin crumble cake

Course/Dish: Cakes

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