Best 11 Pumpkin Crumble Cake Recipes
In the realm of sweet treats, few desserts can rival the irresistible charm of a pumpkin crumble cake. This delectable confection combines the warmth and comfort of pumpkin spice with a crispy, buttery crumble topping, creating a symphony of flavors and textures that will tantalize your taste buds. Whether you're seeking a cozy fall dessert or a festive centerpiece for your holiday table, this pumpkin crumble cake is sure to satisfy your cravings. With its ease of preparation and customizable variations, this article will guide you through the steps to create the perfect pumpkin crumble cake.
Let's cook with our recipes!
PUMPKIN CRUMB CAKE
Steps:
- Preheat oven to 350 F degrees. Grease a 9x13 inch baking pan with cooking spray or butter.
Nutrition Facts : Calories 364.61 kcal, Carbohydrate 56.19 g, Protein 3.79 g, Fat 14.6 g, SaturatedFat 8.95 g, Cholesterol 58.27 mg, Sodium 240.8 mg, Fiber 0.98 g, Sugar 35.55 g, ServingSize 1 slice
PUMPKIN CRUMBLE CAKE
This Pumpkin Crumble Cake is Sinful! May not be the healthiest dessert but it sure tastes good! Perfect cake to make in the fall. So tasty!
Provided by Chef Rodney
Categories Dessert
Time 1h24m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- In a mixing bowl, combine all base ingredients and mix well. Pour batter into an ungreased 9 x 13 baking dish.
- Sprinkle the dry yellow cake mix over the top of the batter ensuring pumpkin batter is completely covered.
- Sprinkle the cake mix with a little pumpkin pie spice.
- Melt butter and pour over the cake mix. It's ok if the butter does not completely cover the cake.
- Spread the chopped pecans evenly over the top of the cake.
- Bake in oven for one hour.
Nutrition Facts : Calories 535 kcal, Carbohydrate 71 g, Protein 7 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 103 mg, Sodium 504 mg, Fiber 3 g, Sugar 49 g, ServingSize 1 serving
PUMPKIN CRUMB CAKE
This moist pumpkin crumb cake is a soft, seasonally flavored pumpkin cake infused with the best flavors of fall (think pumpkin spice, cinnamon, and real pumpkin) and topped off with a buttery cinnamon crumble topping!
Provided by Samantha Merritt
Categories Dessert
Time 45m
Number Of Ingredients 20
Steps:
- Preheat oven to 350F and line a 9x9 baking pan with parchment paper or lightly greased aluminum foil.
- Combine melted butter and sugars in a large bowl and stir until well-combined
- Add eggs, stir well
- Stir in pumpkin puree and vanilla extract until well combined.
- Add sour cream and stir until combined. Be sure to scrape down the sides and bottom of the bowl to ensure that all ingredients are well combined.
- In a separate, medium-sized bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
- Using a spatula, gradually add dry ingredients and wet and stir until just combined -- do not over-mix!
- Spread batter evenly into prepared 9x9 pan.
Nutrition Facts : Calories 522 kcal, Carbohydrate 71 g, Protein 5 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 98 mg, Sodium 448 mg, Fiber 1 g, Sugar 45 g, ServingSize 1 serving
HOME
Steps:
- Preheat oven to 350° F. Grease 13 x 9-inch baking pan.
- Combine pumpkin pie mix, evaporated milk and eggs in large bowl. Pour into prepared pan.
- Combine cake mix, melted butter and nuts in large bowl until crumbly (clean hands may be used). Sprinkle over filling.
- Bake for 50 to 55 minutes or until golden brown on top. Cool completely in pan on wire rack. Cut into bars. Top each serving with whipped topping, if desired.
PUMPKIN CRUMBLE CAKE
Enjoy this delicious nutty pumpkin cake made using Betty Crocker™ Super Moist™ cake mix, topped with pecan mixture and whipped cream - a tasty dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake ingredients with electric mixer on medium speed 2 minutes. Pour batter into pan.
- In medium bowl, mix topping ingredients with fork. Sprinkle over batter.
- Bake 45 minutes or until toothpick inserted in center comes out almost clean. Cool completely in pan on cooling rack. Garnish with whipped cream, cinnamon, and crystallized ginger.
Nutrition Facts : ServingSize 1 Serving
PUMPKIN CRUNCH CAKE
A great tasting cake, and really easy to make!
Provided by Nora LaCroix
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
- Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
- Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
Nutrition Facts : Calories 411.8 calories, Carbohydrate 47.2 g, Cholesterol 48 mg, Fat 23.6 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 6.7 g, Sodium 532.8 mg, Sugar 35.3 g
PUMPKIN CRUMBLE
I created this tasty pumpkin crumble dessert on a rainy fall afternoon while my son was taking a nap. It filled the house with a wonderful aroma, and I was able to make it with ingredients that I already had in my pantry. Stir 1/2 cup chocolate chips into the filling for a change of pace. -Sarah Graham, Independence, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large bowl, whisk first pumpkin, milk and sour cream until smooth. Combine brown sugar, flour and cinnamon; stir into pumpkin mixture. Pour into a greased 8-in. square baking dish. For topping, in another bowl, combine brown sugar, flour, oats and spices. Cut in butter until crumbly. Stir in pecans; sprinkle over pumpkin mixture. Bake until topping is golden brown, 35-40 minutes. Serve warm with ice cream, if desired.
Nutrition Facts : Calories 208 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 59mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 3g fiber), Protein 3g protein.
PUMPKIN CRUMB CAKE
This recipe was given to me by a friend. It's been a hit with my children and family.
Provided by Debbie
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
- Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan.
- In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
- In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.
- Bake in preheated oven for 40 to 45 minutes.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 39.2 g, Cholesterol 60.6 mg, Fat 13.7 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 312.2 mg, Sugar 27.5 g
PUMPKIN CRUMB CAKE MUFFINS
These pumpkin crumb cake muffins just scream autumn to me. I love a rich, moist muffin that's topped with plenty of crumb topping. Honestly, the topping may be the best part. -Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Breakfast
Time 45m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. In another bowl, whisk egg, pumpkin, melted oil and sour cream until blended. Add to flour mixture; stir just until moistened. Fill 8 greased or paper-lined muffin cups., For topping, in a small bowl, mix flour, sugars and cinnamon; stir in melted butter until crumbly. Sprinkle over batter; press lightly into batter. Bake until a toothpick inserted in center comes out clean, 22-25 minutes. Cool 5 minutes before removing from pan to a wire rack., Combine glaze ingredients; drizzle over muffins. Serve warm.
Nutrition Facts : Calories 342 calories, Fat 19g fat (15g saturated fat), Cholesterol 31mg cholesterol, Sodium 131mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN CRUMB CAKE - FROM SCRATCH
I found this online, but can't remember which site. I plan to make it for Thanksgiving as I will have 2 guests who don't like pumpkin pie. If you don't have self-rising flour you can make it yourself: For each cup of all-purpose flour, add 1 1/4 teaspoons of baking powder and 1/4 teaspoon of salt.I also think some crushed pecans or walnuts in the crumb topping would be good.
Provided by Scoutie
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Spray 9×13 inch pan with cooking spray.
- Place all batter ingredients into large mixing bowl. Mix until well blended.
- In medium bowl, place all topping ingredients. Cut together until well blended.
- Pour 1/2 of batter into pan, top with 1/2 crumb mixture. Pour remaining batter over and top with remaining crumb mixture.
- Bake for 45 minutes to an hour at 350. Cake is done when toothpick inserted in center comes out clean.
Nutrition Facts : Calories 798.7, Fat 27.2, SaturatedFat 16, Cholesterol 111.8, Sodium 442.2, Carbohydrate 130.4, Fiber 3.9, Sugar 77.5, Protein 11.4
BILL'S FAVORITE PUMPKIN CRUMB CAKE
My boyfriend, Bill, cannot get enough of this cake, which I would venture to say is his all-time favorite! I finally decided to post it for all the pumpkin-lovers out there! It is very easy to make, and is a nice alternative on your Thanksgiving or holiday dessert table.
Provided by JackieOhNo
Categories Breads
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees . Spray 9x13 inch baking pan with non-stick cooking spray.
- Measure out and set aside 1 cup of the dry cake mix.
- In a large mixing bowl, combine the rest of the dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat with fingers into prepared pan to form a crust layer.
- In a large bowl, mix together the pumpkin puree with the 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
- In a small bowl, combine the reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling to make crumb topping. Sprinkle walnuts evenly over the top.
- Bake in preheated oven for about 40 to 45 minutes until set and lightly browned.
Nutrition Facts : Calories 641.4, Fat 30.6, SaturatedFat 12.4, Cholesterol 136.2, Sodium 603.4, Carbohydrate 87.4, Fiber 1.7, Sugar 60.7, Protein 7.8
Tips:
- Choose the right pumpkin: Use a sugar pumpkin or a pie pumpkin. These pumpkins have a sweet, dense flesh that is perfect for baking.
- Prepare the pumpkin correctly: Cut the pumpkin in half, scoop out the seeds and pulp, and then roast the pumpkin until it is soft. This will bring out the pumpkin's natural sweetness and flavor.
- Use a good quality crumble topping: The crumble topping is what gives the cake its signature texture. Make sure to use a recipe that uses a combination of flour, butter, sugar, and spices.
- Don't overmix the batter: Overmixing the batter will result in a tough, dense cake. Mix the batter just until the ingredients are combined.
- Bake the cake until it is golden brown: The cake is done baking when a toothpick inserted into the center comes out clean.
Conclusion:
Pumpkin crumble cake is a delicious and easy-to-make fall dessert. With its moist, flavorful cake and crunchy crumble topping, this cake is sure to be a hit with everyone. You can also mix it up by adding different spices, such as cinnamon, nutmeg, or ginger. No matter how you choose to make it, pumpkin crumble cake is a perfect way to celebrate the fall season.
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