This pumpkin crumb cake is three layers of delicious! With a cakey crust, a smooth pumpkin custard filling, and a buttery walnut topping, it's sure to be a favorite with your family around the Thanksgiving holiday or anytime the mood for pumpkin strikes. This recipe was given to me by a friend and has always been a hit with my children and family.
Ingredients
- yellow cake mix: 1 pack (15.25 ounce pack, divided)
- egg: 1 piece (beaten)
- unsalted butter: 0.5 cup (melted)
- pumpkin puree: 1 can (15 ounce can)
- white sugar: 0.5 cup
- packed brown sugar: 0.25 cup
- eggs: 3 piece (beaten)
- ground cinnamon: 1.5 tsp
- white sugar: 0.5 cup
- unsalted butter: 3 Tbsp (softened)
- walnuts: 0.5 cup (chopped, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
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Make crust: Measure 1 cup cake mix into a medium bowl; set aside for topping. Combine remaining cake mix, melted butter, and egg in a large bowl; mix until well combined. Pat mixture into the bottom of the prepared pan.
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Make pumpkin layer: Mix pumpkin puree, white sugar, brown sugar, eggs, and cinnamon in a large bowl until well combined. Pour over crust.
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Make topping: Add sugar and softened butter to the reserved cake mix and stir until crumbly. Sprinkle topping over pumpkin layer, then scatter walnuts over top.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
