Pumpkin Crumb Cake Recipe

Name: Pumpkin Crumb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/2 ounce) package yellow cake mix; 1 egg, beaten; 1/4 lb 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 cup yellow cake mix; 1/2 cup white sugar; 3 tablespoons butter, softened

Servings: persons

1 (18 1/2 ounce) package yellow cake mix
1 egg, beaten
1/4 lb 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 cup yellow cake mix
1/2 cup white sugar
3 tablespoons butter, softened

1
Preheat oven to 350 degrees F (175 degrees C).
2
Spray or grease one 9x13 inch pan.
3
Reserve 1 cup cake mix for later. Prepare the crust by combining remaining cake mix with 1 egg and 1/4 lb. melted butter.
4
Mix well, spread in pan.
5
Beat together the pumpkin, eggs, white sugar, brown sugar and cinnamon.
6
Pour over crust.
7
Combine reserved cup cake mix, sugar and butter.
8
Crumble over filling.
9
Add 1/2 cup chopped nuts if desired.
10
Bake for 40 to 45 minutes.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (18 1/2 ounce) package yellow cake mix, 1 egg, beaten, 1/4 lb butter, melted, 1 (15 ounce) can pumpkin puree, and more.

Yes, Pumpkin Crumb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Crumb Cake

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