Need a quick dessert for your fall gathering or holiday party? This easy pumpkin crumble cake is a super simple recipe that uses a box of cake mix and pumpkin puree with a brown sugar oat topping. It’s the perfect cozy pumpkin spice treat to enjoy this fall.
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I don’t know if it’s the crisp air, colorful leaves, cozy sweaters or all the delicious comfort food, but fall is definitely one of my favorite times of year. And, although I love warm and comforting casseroles and soups, there is just something about fall desserts that makes me appreciate the season even more.
It also gives me the opportunity to try and experiment with new fall baking recipes (and my family couldn’t be happier!) After all, who doesn’t love a delicious and cozy apple or pumpkin spice treat on a chilly fall day. And, since one of our go-to fall desserts is 2-ingredient pumpkin muffins because they are so simple to make. I thought why not switch it up and turn it into a cake instead with a buttery crumble topping. And, with a dollop of whipped cream, it’s the perfect budget-friendly and cozy fall treat.
Why You Will Love This Pumpkin Crumble Cake
- Easy to make as this recipe starts with a boxed spice cake mix, pumpkin puree, and simple pantry staples you probably already have on hand.
- Perfect for fall as it’s filled with pumpkin and warm spices.
- No eggs required for this recipe making it a quick, easy, and inexpensive treat.
- Budget-friendly because it only uses a few simple ingredients.
Looking for more fall dessert recipes?
- Cake Mix Pumpkin Spice Donuts
- Cake Mix Apple Spice Donut Recipe
- Caramel Apple Crisp Muffins
- 19 Air Fryer Pumpkin and Apple Recipes for Fall
- 25 Cozy Fall Crockpot Dessert Recipes
Easy Pumpkin Crumble Cake
Ingredients for Pumpkin Crumble Cake
Turn a box of spice cake mix and a can of pumpkin into this delicious and easy pumpkin crumble cake. With a buttery brown sugar oat topping it’s the perfect dessert for fall gatherings or Thanksgiving.
You will need:
- box spice cake mix
- pumpkin puree
- vanilla extract
- cinnamon
For the topping:
- oats
- brown sugar
- flour
- cinnamon
- salt
- cold butter
How to Make This Easy Pumpkin Crumble Cake
- Preheat the oven to 350°F and lightly grease a 8×11-inch baking dish.
- Add the spice cake mix, pumpkin puree, vanilla extract and cinnamon to a large bowl. Stir until combined but don’t overmix. Spread in the prepared baking pan.
- In a medium bowl, combine your oats, flour, brown sugar, cinnamon and salt. Add the cubed butter and crumble with your fingertips until everything is combined.
- Sprinkle the crumb mixture over the pumpkin cake and bake for 40-45 minutes or until the center is set and the crumble topping is golden brown.
- Cool and then top with whipped cream and enjoy!
Helpful Tips
- Make sure to use plain pumpkin puree and not the pumpkin pie filling.
- Old-fashioned oats are better for your crumb topping but if you only have quick oats on hand they will work but your topping may be a little bit softer.
- If your crumb topping isn’t as crumbly as you would like, you can add in 1-2 tablespoons of flour and oats.
- The cake will be really soft and moist because of the pumpkin, but it will firm up some as it cools.
- You can bake it in a 9×13-inch pan but the cake will be thinner with this recipe and will only need to bake for around 30-35 minutes instead.
Variations
- Try stirring in some pecans or walnuts into the crumble topping.
- You can add some chocolate chips in the pumpkin batter.
- Add in some dried cranberries or raisins to the crumble topping.
- Serve it with a scoop of vanilla ice cream.
Storage
- Cover and store the cake at room temperature for up to 2 days. or refrigerate and store for up to 5 days.
Easy Pumpkin Crumble Cake
Ingredients
- 1 15-ounce can pumpkin puree
- 1 box spice cake mix
- 1 tsp vanilla extract
- ½ tsp cinnamon
Brown Sugar Oat Crumble
- ¾ cup old fashioned oats
- ½ cup brown sugar
- ½ cup all-purpose flour
- ¼ tsp salt
- 6 tbsp cold butter cubed
Instructions
- Preheat the oven to 350°F and lightly grease a 8x11-inch baking dish.
- Add the spice cake mix, pumpkin puree, vanilla extract and cinnamon to a large bowl. Stir until combined but don't overmix. Spread in the prepared baking pan.
- In a medium bowl, combine your oats, flour, brown sugar, cinnamon and salt. Add the cubed butter and crumble with your fingertips until everything is combined.
- Sprinkle the crumb mixture over the pumpkin cake and bake for 40-45 minutes or until the center is set and the crumble topping is golden brown.
- Cool and then top with whipped cream and enjoy!
Notes
Helpful Tips
- Make sure to use plain pumpkin puree and not the pumpkin pie filling.
- Old-fashioned oats are better for your crumb topping but if you only have quick oats on hand they will work but your topping may be a little bit softer.
- The cake will be really soft and moist because of the pumpkin, but it will firm up some as it cools.
- You can bake it in a 9x13-inch pan but the cake will be thinner with this recipe and will only need to bake for around 30-35 minutes instead.
Variations
- Try stirring in some pecans or walnuts into the crumble topping.
- You can add some chocolate chips in the pumpkin batter.
- Add in some dried cranberries or raisins to the crumble topping.
- Serve it with a scoop of vanilla ice cream.
Storage
- Cover and store the cake at room temperature for up to 2 days. or refrigerate and store for up to 5 days.
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