Best Pumpkin Crumble Cake Recipes

Pumpkin Crumble Cake image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 12

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup water
1/2 cup vegetable oil
1 teaspoon pumpkin pie spice
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
3/4 cup chopped pecans, toasted
1/2 cup packed brown sugar
1/2 cup Gold Medal™ all-purpose flour
1/2 cup butter, softened
Whipped cream or crème fraîche
Ground cinnamon
Chopped crystallized ginger

Steps:

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake ingredients with electric mixer on medium speed 2 minutes. Pour batter into pan.
In medium bowl, mix topping ingredients with fork. Sprinkle over batter.
Bake 45 minutes or until toothpick inserted in center comes out almost clean. Cool completely in pan on cooling rack. Garnish with whipped cream, cinnamon, and crystallized ginger.

Nutrition Facts : ServingSize 1 Serving

Pumpkin Pie Crumble Cake image

Provided by Chef Haileej

Categories Dessert

Time 1h30m

Yield 1 piece, 24 serving(s)

Number Of Ingredients 8

18 1/4 ounces yellow cake mix (1 package)
8 tablespoons butter, room temperature
4 large eggs
29 ounces pumpkin (1 large can)
5 ounces evaporated milk (1 small can)
1 1/4 cups sugar, divided
2 teaspoons ground cinnamon
4 tablespoons butter, chilled

Steps:

Place rack in the center of the oven and preheat the oven to 350.
Lightly grease (I use Pam for baking cooking spray) 13x9in pan. Set pan aside.
Crust:.
Measure out 1 cup of cake mix and reserve for the topping.
Place remaining cake mix, 1 stick butter and 1 egg in mixing bowl.
Blend with an electric mixer on low speed until well combined (1 minute).
Using your fingertips, press the batter over the bottom of the prepared pan so that it reaches the sides.
Filling:.
Place pumpkin, milk, 1 cup sugar, remaining 3 eggs and cinnamon in the same large mixing bowl used to prepare the crust and with the same beaters (no need to clean either).
Blend on low speed until combined (30 seconds)
Increase the mixer speed to medium and beat until the mixture lightens in color and texture, 1 to 2 minutes more.
Pour the filling over the crust in the pan, spreading to the sides of the pan with a rubber spatula. Set pan aside.
Topping:.
Place remaining 1/4 cup sugar, chilled butter and reserved cake mix in a clean medium-sized bowl.
Beat with an electric mixer on low speed until just combined and crumbly (30 seconds to 1 minute).
Distribute the topping evenly over the filling mixture. Place the pan in the oven and bake until the center no logger jiggles, appx 70 minutes.
Remove the pan from the oven and let cool on wire rack for 20 minutes.
Cut the cake into squares and serve with whipped cream if desired.