Ingredients

For the Cake Base:

• 1 box yellow cake mix
• 1 egg
• 1/2 cup unsalted butter, melted

For the Pumpkin Filling:

• 1 (15 oz) can pumpkin purée
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Pinch of salt

For the Crumble Topping:

• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon cinnamon
• Optional: 1/4 cup chopped pecans or walnuts

Step-by-Step Instructions

1. Preheat oven: Set oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
2. Prepare the cake base: In a medium bowl, mix yellow cake mix, egg, and melted butter until smooth. Spread evenly into the prepared pan.
3. Make pumpkin filling: In a separate bowl, whisk together pumpkin purée, eggs, granulated sugar, brown sugar, milk, vanilla, and spices until fully combined. Pour over the cake base and spread evenly.
4. Prepare crumble topping: In a small bowl, combine flour, brown sugar, softened butter, cinnamon, and nuts if using. Use a fork or pastry cutter to mix until crumbly. Sprinkle evenly over the pumpkin layer.
5. Bake: Bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
6. Cool & serve: Allow cake to cool slightly before cutting into squares. Serve warm or at room temperature for the ultimate gooey texture.

Tips for Perfect Pumpkin Crumble Cake

• Use full-fat pumpkin: For a richer texture and flavor.
• Don’t overmix: Mixing too much can make the cake dense instead of soft and gooey.
• Optional nuts: Pecans or walnuts add a lovely crunch that pairs beautifully with pumpkin.
• Spices: Adjust cinnamon, nutmeg, and cloves to taste for a more spiced dessert.

Serving Ideas

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream 🍦
• Pair with a warm cup of coffee, chai tea, or hot apple cider ☕🍎
• Drizzle with caramel sauce for an extra indulgent treat 🍯
• Perfect for fall gatherings, holiday parties, or a cozy dessert after dinner 🥰

Storage

• Room temperature: Store in an airtight container for 2–3 days.
• Refrigerate: Keep for up to 5 days; cake stays moist and gooey.
• Freeze: Wrap individual squares in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Variations

• Chocolate twist: Add chocolate chips to the pumpkin layer for a chocolate-pumpkin combo.
• Maple flavor: Replace some sugar with maple syrup in the pumpkin filling.
• Spiced topping: Mix a little ginger or allspice into the crumble for extra warmth.
• Mini cakes: Bake in muffin tins for individual pumpkin crumble treats.