You don’t just need the right fall dessert; you need a divinely delicious fall dessert! Heavenly Pumpkin Crumb Cake comes straight from the clouds on high to deliver just that; a sumptuous butter cake filled with classic and creamy pumpkin pie filling and a buttery, rich streusel on top! With the warm fragrance of cinnamon and the tenderness of yellow cake, it’s basically just the best of autumn on a plate! Heavenly Pumpkin Crumb Cake might as well have a halo, it’s just that angelic!
Ingredients
For the crust:
- 1 (15.25-ounce) package yellow cake mix, divided
- 1 large egg, beaten
- 1/2 cup unsalted butter, melted
For the pumpkin layer:
- 1 (15-ounce) can pumpkin purée
- 1/2 cup white sugar
- 1/4 cup brown sugar, packed
- 3 large eggs, beaten
- 1 1/2 teaspoons ground cinnamon
For the topping:
- 1/2 cup white sugar
- 3 tablespoons unsalted butter, softened
- 1/2 cup walnuts, optional, chopped
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking pan.
Step 3 –Into a medium bowl, add 1 cup of the cake mix. Set the bowl aside.
Step 4 –In a large bowl, add the remaining cake mix, 1 egg, and 1/2 cup of the melted butter and mix until well-combined.
Step 5 –Pat the cake mixture into the bottom of the prepared pan.
Step 6 –In a separate large bowl, add the pumpkin, 1/2 cup of the white sugar, the brown sugar, the remaining eggs, and the cinnamon and mix until well-combined.
Step 7 –Pour the pumpkin mixture over the crust in the baking dish.
Step 8 –In the bowl with the reserved cake mix, add the remaining white sugar and the remaining softened butter and stir until crumbly.
Step 9 –Sprinkle the topping mixture over the pumpkin mixture in the baking dish.
Step 10 –Scatter the walnuts over the top of the cake.
Step 11 –Bake until a toothpick inserted into the center comes out clean, about 40-45 minutes.
Step 12 –Serve.
