Pumpkin Crumb Cake

Pumpkin Crumb Cake

257

"This recipe was given to me by a friend. It's been a hit with my children and family."

Ingredients

1 h {{adjustedServings}} servings 287 cals
Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
  2. 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.
  3. In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
  4. 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.
  5. Bake in preheated oven for 40 to 45 minutes.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

257
  1. 328 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This cake deserves more than 5 stars. This cake is the "BOMB". I added spices to my cake, like cinnamon, cloves, nutmeg, and allspice just because I alway's doctor up anything I make with pumpki...

I just returned from a Pumpkin Fest at church in which I entered this recipe into the recipe contest and won first place! I made it in a springform pan and added 10 extra minutes to the cook tim...

This is a great cake. It is more like a cake/pie....the perfect combination! The recipe does not quite fill a 9x13 pan so I used a round spring form pan. Had to cook it a bit longer because i...