Easy Pumpkin Crumble Cake
This easy pumpkin crumble cake combines pumpkin and spice cake mix with a buttery brown sugar oat crumble. It's a simple and cozy fall dessert for family gatherings, potlucks, or Thanksgiving.
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.