This Pumpkin Crumble Cake is the perfect alternative to pumpkin pie, this dessert’s amazing layers will impress the whole family!
This Pumpkin Crumble Cake was one of the first recipes I posted on the blog, but the photos needed to be updated and I thought the recipe itself was better suited for fall than winter, even though I love pumpkin all year round. I got this recipe from a co-worker about a year ago, it’s amazing and I’ve made it for almost every family get together since!
Pumpkin Crumble Cake
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This warm, delicious, layered dessert is perfect for any fall occasion. The silky pumpkin pie base, the delicious yellow cake topped with crunchy nuts and fresh made whipped cream with hints of cinnamon and nutmeg, it’s PERFECT! I made it this weekend to take over to the in-laws for dessert after my brother-in-law’s first football game of the season, there’s always a house full of people and everyone loves this dish!
Other delicious pumpkin recipes!
- Pumpkin Coffee Cake
- Pumpkin Chocolate Chip Cookies
- Pumpkin Chocolate Chip Pancakes
- Pumpkin Kahlua Cupcakes
- Pumpkin Chocolate Layer Cake
I have made this gluten free and it was still wonderful, you couldn’t even tell the difference. However, I have also made it without nuts, and it’s just not the same without them, they really give a nice crunch and texture to this dish. This is a great alternative to the traditional pumpkin pie on Thanksgiving, your family will love it!
- 2 - 15 oz. cans pumpkin puree
- 1 - 12 oz. can evaporated milk
- 4 large eggs
- 1 1/2 cups granulated sugar
- 2 tsp. ground cinnamon
- 2 tsp. pumpkin pie spice
- 1 box yellow cake mix
- 1 cup (2 sticks) of butter
- 1-2 cups chopped walnuts or pecans
- Whipped cream
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Preheat oven to 350 F.
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Mix together all base ingredients (Pumpkin, milk, eggs, sugar, spices). Pour base mix into an ungreased 9 x 13 baking dish.
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Evenly distribute the dry yellow cake mix over the top of the pumpkin mix
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I like to sprinkle mine with a little extra pumpkin pie spice after the cake has been added.
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Melt butter and pour over the cake mix. The butter will not completely cover the cake.
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Finally, spread the nuts out evenly on top of the cake. Pop it in the oven for 1 hour.
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Serve warm with fresh whipped cream and a dash of cinnamon.
This post was originally published in September 2013, content and photos were updated in August 2017.
Maria says
Ohhhhh this looks soooo good!! Going on my “fall baking” list!!!
[email protected] says
Thank you, Maria! It’s a family favorite that never disappoints! Enjoy!
Karen says
This looks really good. Does this need to be refrigerated?
[email protected] says
We’ve never refrigerated it ourselves, but it won’t hurt if you feel more comfortable. It’s usually gone in a day or two in our house. It’s best served warm though!
Shaye says
My family loves sweet potatoes. Going to try this recipes with those!
Gayla Webster says
How did you make this gluten free? Did you just use a gluten free cake mix?
[email protected] says
Yes, I used Bob’s Red Mill Gluten and Dairy Free Yellow Cake mix and you couldn’t tell the difference. Nothing else in the recipe has gluten in it.
pam myers says
Completely forgot the sugar and it was delicious
Bonnie says
Going thru pinerest and found your recipe for Pumpkin Crumble Cake and decided to try it.Mixed it up fairy quiclky.
I have tried quick pumpkin cake in the past where all you add was pumpkin and not happy without doctoring it up, but I thought lets give this one a try because of all the butter.
I am so glad I did. Thank you this is going to be one of my go to quick desserts because of the ease and taste.
Pumpkin is our favorite all year round and now another good recipe to use.
May next time try a chocolate cake mix just cause I can.
Again thank you
Rebecca says
I’m so glad you loved it! It’s a favorite in our house and so funny that you mentioned it because a chocolate version is on the blog menu for this fall. With chocolate chips too, of course!
Betty Lynds says
You don’t say how long to bake the pumpkin crumble cake
Rebecca says
Hi Betty, it says 1 hour in the instructions. If you were just looking at the top time, my recipe card seemed to be having a little malfunction and only showing the prep time. It should be fixed now!
Sharon says
Not clear if you are using canned pumpkin pie mix or solid pumpkin puree? HELP 😉
Rebecca says
It would be 100% canned pumpkin with no added ingredients.
Lindsay Cotter says
you made the GF versions for me, yes? YUM!
Rebecca says
Of course!
Jocelyn (Grandbaby Cakes) says
This is the perfect recipe to try this coming fall!!