Why You’ll Love this Pumpkin Crumb Cake Recipe
If you’re looking for a delightful treat that perfectly captures the essence of fall, you’ll love this Pumpkin Crumb Cake recipe.
I can’t get enough of the warm, cozy flavors that make every bite feel like a hug. The combination of pumpkin and spices fills my kitchen with an irresistible aroma, inviting everyone to gather around.
Plus, the crumbly topping adds a delightful crunch that contrasts beautifully with the moist cake below. It’s an easy recipe, perfect for sharing at gatherings or enjoying with a cup of coffee on a crisp morning.
Trust me, you won’t want to miss it!
Ingredients of Pumpkin Crumb Cake
When it comes to baking, having the right ingredients can make all the difference, especially for a scrumptious Pumpkin Crumb Cake. This cake is like a warm hug on a chilly day, and it’s hard to resist that sweet pumpkin flavor mingling with cozy spices.
Plus, the crumbly topping? It’s just the cherry on top—or should I say, the crumb on top. So, let’s take a look at what you’ll need to whip up this delightful treat.
Here’s your ingredient list:
- 1 (18 1/2 ounce) package yellow cake mix
- 1 egg, beaten (for the crust)
- 1/4 lb butter, melted (for the crust)
- 1 (15 ounce) can pumpkin puree
- 3 eggs, beaten (for the filling)
- 1/2 cup white sugar
- 1/4 cup packed brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 cup yellow cake mix (reserved for crumb topping)
- 1/2 cup white sugar (for crumb topping)
- 3 tablespoons butter, softened (for crumb topping)
- Optional: 1/2 cup chopped nuts (if you like a little extra crunch)
Now, about those ingredients—don’t be afraid to get a little creative. For instance, if you’re a fan of spices, you could toss in a pinch of nutmeg or ginger to amp up the flavor.
And if you happen to have some leftover pumpkin puree from another recipe, this is a perfect way to use it up. I mean, who really wants to stare at a can of pumpkin in the pantry for weeks?
Plus, if nuts aren’t your thing, feel free to skip them. This cake is deliciously adaptable, which is just another reason to love it.
How to Make Pumpkin Crumb Cake
Making your Pumpkin Crumb Cake is like stepping into a cozy autumn afternoon, with the scent of spices enveloping you as you create something truly delightful. First things first, preheat that oven to 350 degrees F (175 degrees C). While it’s warming up, grab your trusty 9×13 inch pan and give it a good spray or grease. This is essential because nobody wants a sticky cake situation. Trust me, I’ve been there, and it’s not pretty.
Now, let’s talk crust. In a large mixing bowl, combine 1 (18 1/2 ounce) package of yellow cake mix with 1 beaten egg and 1/4 lb of melted butter. Seriously, the melted butter is going to make everything rich and delicious. Mix it all together until it’s well combined—think of it as a little workout for your arms.
Once it’s mixed, spread this mixture evenly into the bottom of your prepared pan. You’re creating a base that’s going to hold all that pumpkin magic, so take your time with it.
Next up, we’re diving into the filling. In a separate bowl, beat together 1 (15 ounce) can of pumpkin puree with 3 beaten eggs, 1/2 cup of white sugar, 1/4 cup of packed brown sugar, and 1 1/2 teaspoons of ground cinnamon. This mixture should be smooth and creamy, kind of like a fluffy pumpkin cloud.
Pour this luscious filling right over your crust, and don’t be shy—spread it out evenly. Now, let’s take that reserved 1 cup of yellow cake mix, add in 1/2 cup of white sugar and 3 tablespoons of softened butter, and crumble it all together. It’s okay if it’s not perfect; the crumbly texture is what makes it so charming.
Sprinkle this crumbly topping over the filling, and if you’re feeling adventurous, toss in some chopped nuts for that extra crunch. Now, pop it into the oven and bake for about 40 to 45 minutes. As it bakes, your kitchen will smell like a dream, making it totally worth the wait.
Just remember, a toothpick should come out clean when it’s done—so keep an eye on it. And voilà, you’ve got yourself a delightful Pumpkin Crumb Cake that will warm your heart and your taste buds.
Pumpkin Crumb Cake Substitutions & Variations
After whipping up that delightful Pumpkin Crumb Cake, you might find yourself wanting to switch things up a bit.
I love experimenting with different cake mixes—try spice or chocolate for a unique twist. If you’re looking for a healthier option, substitute the butter with applesauce or coconut oil.
You can even swap the pumpkin puree for mashed bananas or sweet potatoes for a fun variation. Want some crunch? Toss in nuts or chocolate chips.
Don’t forget, you can adjust the spices too; adding nutmeg or ginger can bring a warm, cozy flavor to your cake!
Happy baking!
What to Serve with Pumpkin Crumb Cake
While enjoying a slice of Pumpkin Crumb Cake, I love to pair it with a warm beverage to enhance the experience.
A steaming cup of chai tea complements the spices in the cake wonderfully. If you’re in the mood for coffee, a rich pumpkin spice latte works beautifully, bringing out the cake’s flavors.
For a non-caffeinated option, I often choose hot apple cider; its sweetness and warmth are perfect.
To elevate the treat further, I sometimes serve it with a dollop of whipped cream or a scoop of vanilla ice cream, adding a delightful creaminess to each bite.
Enjoy!
Additional Tips & Notes
To guarantee your Pumpkin Crumb Cake turns out perfectly every time, I recommend measuring your ingredients carefully and using room temperature eggs for a smoother batter.
Don’t forget to grease your pan well to prevent sticking. If you want to elevate the flavor, consider adding a pinch of nutmeg or ginger to the pumpkin mixture.
For a bit of crunch, chopped nuts like walnuts or pecans can be sprinkled on top.
Finally, let the cake cool completely before slicing; this helps the crumb set nicely. Enjoy your delicious creation with a dollop of whipped cream or a scoop of ice cream!