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 package yellow cake mix; 8 tablespoons butter (you can use margarine, but butter is better); 4 large eggs; 2 (15 ounce) cans pumpkin; 1 can evaporated milk; 1 ¼ cups sugar; 2 teaspoons sugar; 2 teaspoons ground cinnamon; 4 tablespoons butter (chilled); 1 cup chopped pecans

Servings: persons

1
Preheat oven to 350F and lightly grease and flour a 13x9 inch pan.
2
Measure 1 cup of the cake mix and reserve for the topping.
3
Mix the remaining cake mix, 8 Tbsp butter and 1 egg in a large bowl.
4
Blend with electric mixer on low speed until well mixed, about 1 minute.
5
Using your fingers press the mixture over the bottom of the pan until it reaches the sides.
6
For the filling, mix the pumpkin, evaporated milk, 1 cup sugar, 3 eggs, and cinnamon on medium speed until for 1 to 2 minutes.
7
Pour the filling over the batter in the baking pan and smooth to the side with a spatula.
8
Mix the remaining 1/4 cup sugar the chilled butter and the reserved cake mix until crumbly.
9
Use your fingers to knead the pecans into this mixture then distribute evenly over the filling mixture.
10
Bake the cake until the center is firm and the pecans are browned, 70 to 75 minutes.
11
Let cool about 20 minutes and serve with your favorite whipped cream topping.

951

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 package yellow cake mix, 8 tablespoons butter (you can use margarine, but butter is better), 4 large eggs, 2 (15 ounce) cans pumpkin, 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.

That's it — enjoy your meal!

Pumpkin Crumb Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions