Pumpkin Spice Crumble Cake
A warm, moist pumpkin cake with buttery crumble swirled throughout — simple, cozy, and fall perfection.
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.