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Pumpkin Crumb Cake

"This recipe was given to me by a friend. It's been a hit with my children and family."
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1 h servings 287 cals
Original recipe yields 18 servings (1 9x13 inch cake)


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • 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.

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Read all reviews 282
  1. 360 Ratings

Most helpful positive review

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...

Most helpful critical review

Easy recipe to make. I used butter pecan cake mix and it went very nicely with the pumpkin. But the bottom cake crust and top cake crumble went soggy/mushy by the next day for when I wanted to...

Most helpful
Most positive
Least positive

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...

I have made this recipe many, many times already and it's only been a month since I saw it. My family and friends have asked me to bring it every time we get together and at least 2 people will...

My mother gave me a similar recipe 25 years ago and I have been making it for Thanksgiving every year since then. Our filling recipe varies slightly in ingredients. Mine has 1 15 oz can pumpkin...

The longer they sat, the better they tasted. Will definitely make again. I did use an 8x8 pan because the recipe wasn't large enough to fill a 9x13. The layers looked great when they were cut in...

My family gave this a thumbs up! We are trying pumpkin desserts each weekend before Thanksgiving and this one was their favorite! Excellent!!

Yummy! Although the topping was a bit too sweet for me. I think that i will use half of the sugar in the topping.Oh, and definitely use the 9x13 pan. I used the 8x8 pan and had to bake for twice...

I made this for my husband and the guys in his office and it was a huge hit! I have made it several times and find that it tastes better chilled. Great recipe!