Pumpkin Crumb Cake

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
Serving size has been adjusted!

Original recipe yields 18 servings



  • 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.


  1. 328 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...

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...

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!!

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...

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!

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...