Pumpkin Spice Crumble Cake
If you love pumpkin desserts but don’t want anything overly sweet or heavy, this Pumpkin Spice Crumble Cake is going to become your new fall favorite. It’s soft, warm, lightly spiced, and has the most incredible texture thanks to a buttery crumble that sinks just enough into the pumpkin batter as it bakes. The result? A super-moist pumpkin cake with little pockets of spice cake throughout — almost like a cross between a dump cake, a snack cake, and a crumble.
We served ours warm with whipped cream, a drizzle of caramel, and crushed pecans, and it was pure fall perfection.
Check out these other great recipes while you are here!
The Ultimate Green Bean Casserole
Creamy Stovetop Mac and Cheese
Garlic Cheddar Mashed Potatoes
Table of contents
What Makes This Different
Traditional pumpkin dump cakes sprinkle dry cake mix over the top and drizzle melted butter over everything. That method can be delicious, but it also leaves dry spots of cake mix, overly greasy pockets, or an extra-sweet top layer.
This version swaps the “dump” method for a crumble method:
- You mix the melted butter directly into the spice cake mix
- The mixture becomes a buttery crumble instead of a dry topping
- Some of it stays on top, and some sinks into the pumpkin custard
- The baked texture becomes incredibly moist and cake-like with buttery bits throughout
It’s easier, more consistent, and honestly? Way better.
Ingredients
For the Pumpkin Base
- 1 can (15 oz) pumpkin purée — Gives the base its rich pumpkin flavor and moisture. DO NOT USE the pumpkin pie filling. It contains spices, sugars and stabilizers which will completely change the texture and taste!
- 1 can (12 oz) evaporated milk — Helps create the silky pumpkin custard texture.
- 3 large eggs — Provides structure so the cake sets properly.
- ¾ cup granulated sugar — Sweetens the pumpkin without making it too sugary.
- 1 teaspoon cinnamon — Adds warmth without overpowering the pumpkin.
- 1 tablespoon vanilla extract — Enhances the spice and adds depth.
The Crumble Topping
- 1 box (13.2 oz) Betty Crocker Delights Super Moist Spice Cake Mix — Packed with fall spices and gives the crumble tons of flavor.
- 6 tablespoons melted butter — The perfect amount for a crumbly topping that partially sinks in and partially stays on top.
For Serving (Optional but Highly Recommended)
- Whipped cream — Soft, cool contrast to the warm cake.
- Caramel drizzle — Adds richness and shine.
- Crushed pecans — A little crunch goes a long way.
- Vanilla ice cream — Also a great option for warm slices.
What You’ll Love About This Recipe
- Not overly sweet — Balanced and warm, not like traditional dump cakes.
- Perfect texture — Moist, soft, and filled with little buttery spice cake pockets.
- Zero fuss — No mixers, no layers, just whisk, crumble, and bake.
- Smells like fall — Your whole house will smell like Thanksgiving.
- Feeds a crowd — Perfect for potlucks, holidays, or Sunday dinner.
How to Make Pumpkin Spice Crumble Cake
Grease a 9×13-inch baking dish lightly with butter or cooking spray. In a large bowl, whisk together the pumpkin purée, evaporated milk, eggs, sugar, cinnamon, and vanilla until smooth.
The mixture will be thin — that’s exactly how it should be.
Pour the pumpkin mixture into the baking dish.
In a separate bowl, combine the spice cake mix with the melted butter. Use a spoon to mix until it forms a crumbly, slightly sandy texture.
Scatter the crumble evenly on top. Sprinkle it lightly across the surface. Don’t press it in — some sinking is normal and creates a beautiful mixed texture in the final cake. Do not mix it!
Bake at 350°F for about 55 minutes, or until the center is set, the edges are lightly browned, and the top is golden. Let the cake cool for 15 minutes. It will still be warm, soft, and perfect for topping.
Serve with your favorite toppings.
Whipped cream + caramel + pecans is highly recommended.
Vanilla ice cream works beautifully too.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Tips for Success
- Don’t worry if the crumble sinks — it’s supposed to. That’s what gives it that moist, swirled cake texture.
- Use full-fat evaporated milk for the creamiest custard base.
- Let it cool at least 15 minutes so it can finish setting.
- Use a spice cake mix, not yellow. The flavor is unmatched here.
- Test for doneness by gently jiggling the pan — it shouldn’t slosh, just softly wiggle.
Pumpkin Spice Crumble Cake
Ingredients
For the Pumpkin Base
- 15 oz Can of Pumpkin Puree NOT the pumpkin pie mix!
- 12 oz Can of Evaporated Milk
- 3 Large Eggs
- 3/4 Cup Granulated White Sugar
- 1 tsp Cinnamon
- 1 tsp Pure Vanilla Extract
For the Crumble
- 13.2 oz Betty Crocker Spice Cake Mix or any brand that you like
- 6 tbsp Melted, salted butter
- Optional toppings such as whip cream, caramel syrup, crushed pecans, vanilla ice cream
Instructions
- Preheat oven to 350°F. Lightly butter a 9×13 baking dish.
- In a large bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, cinnamon, and vanilla until smooth.
- Pour the pumpkin mixture into the greased dish.
- In another bowl, stir the spice cake mix with the melted butter until crumbly.
- Scatter the crumble evenly over the pumpkin base.
- Bake for about 55 minutes, or until the center is set and the top is golden.
- Let cool for 15 minutes before serving warm with whipped cream, caramel, and pecans.
Notes
- Some crumble will sink — that’s intentional and creates the perfect moist, swirled texture.
- You can replace whipped cream with vanilla ice cream.
- Add a sprinkle of extra cinnamon on top for serving, if desired.
