Fall is my favorite time of the year, and nothing says autumn like the cozy flavors of pumpkin and warm spices. This Gooey Pumpkin Crumble Cake is a family favorite that I bake every year. It combines a soft cake base, a smooth, spiced pumpkin filling, and a crumbly topping that adds just the right amount of sweetness and texture. It's the perfect dessert to share at family gatherings or to enjoy on a quiet evening with a cup of hot tea. If you love pumpkin pie and crumb cake, this dessert is for you!
Why You’ll Like This Recipe
This Gooey Pumpkin Crumble Cake is the ultimate comfort dessert with its layers of buttery cake, creamy pumpkin, and crunchy crumble topping. It's simple to make, yet the flavors are wonderfully complex and satisfying. Plus, the ingredients are pantry staples, making this an easy dessert to whip up on a chilly fall day.
Recipe: Gooey Pumpkin Crumble Cake
Ingredients
For the Cake Base:
- 1 box yellow cake mix
- 1 egg
- ½ cup unsalted butter, melted
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin purée
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
For the Crumble Topping:
- 1 cup yellow cake mix (reserved from base)
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cubed
Instructions
Step 1: Prepare the Cake Base
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish. In a medium bowl, mix together the yellow cake mix (reserving 1 cup for the crumble), egg, and melted butter until combined. Press the mixture into the bottom of the prepared baking dish to create an even layer.
Step 2: Make the Pumpkin Filling
In another bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar, milk, vanilla extract, cinnamon, nutmeg, cloves, and salt until smooth. Pour the pumpkin mixture over the cake base and spread it out evenly.
Step 3: Create the Crumble Topping
In a separate bowl, mix the reserved 1 cup of yellow cake mix, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until it forms a crumbly texture. Sprinkle the crumble topping evenly over the pumpkin filling.
Step 4: Bake the Cake
Bake the cake in the preheated oven for 40-45 minutes, or until the top is golden brown and the filling is set but still slightly gooey in the center. Allow the cake to cool for at least 15 minutes before slicing.
Serving and Storage Tips
Serving:
Serve this cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent treat. The combination of warm spices and creamy pumpkin is irresistible!
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices for up to 2 months; just let them thaw in the fridge before reheating.
Helpful Notes
- Make Ahead: This cake is a great make-ahead dessert. Prepare it the night before and simply reheat in the oven at a low temperature before serving.
- Substitutions: You can swap the yellow cake mix with a spice cake mix for an even more intense fall flavor.
- Texture: The cake should have a slightly gooey center, so don’t overbake it!
FAQs
Q1: Can I use homemade pumpkin purée instead of canned?
Yes, you can use homemade pumpkin purée. Just make sure to drain any excess liquid to match the consistency of canned purée.
Q2: What if I don't have ground cloves?
If you don’t have ground cloves, you can leave them out or substitute with additional cinnamon. The flavor will still be delicious.
Q3: Can I add nuts to the crumble topping?
Absolutely! Chopped pecans or walnuts would add a delightful crunch and extra flavor to the crumble topping.
Q4: How can I tell if the cake is done?
The cake is done when the edges are set, the top is golden, and the center is slightly gooey but not liquid. A toothpick inserted near the center should come out with just a few moist crumbs.
Q5: Can I use almond milk instead of regular milk?
Yes, you can use almond milk or any other milk substitute. It won’t affect the texture or taste of the cake.
Final Thoughts
This Gooey Pumpkin Crumble Cake is a true celebration of fall flavors. With its combination of a buttery cake base, creamy pumpkin filling, and crunchy cinnamon-sugar topping, it’s a dessert you’ll want to make year after year. I hope you enjoy baking and sharing this comforting cake as much as I do. Happy baking!
Gooey Pumpkin Crumble Cake
Ingredients
For the Cake Base:
- 1 box yellow cake mix
- 1 egg
- ½ cup unsalted butter melted
For the Pumpkin Filling:
- 1 15 oz can pumpkin purée
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
For the Crumble Topping:
- 1 cup yellow cake mix reserved from base
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter cold and cubed
Instructions
Step 1: Prepare the Cake Base
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish. In a medium bowl, mix together the yellow cake mix (reserving 1 cup for the crumble), egg, and melted butter until combined. Press the mixture into the bottom of the prepared baking dish to create an even layer.
Step 2: Make the Pumpkin Filling
- In another bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar, milk, vanilla extract, cinnamon, nutmeg, cloves, and salt until smooth. Pour the pumpkin mixture over the cake base and spread it out evenly.
Step 3: Create the Crumble Topping
- In a separate bowl, mix the reserved 1 cup of yellow cake mix, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until it forms a crumbly texture. Sprinkle the crumble topping evenly over the pumpkin filling.
Step 4: Bake the Cake
- Bake the cake in the preheated oven for 40-45 minutes, or until the top is golden brown and the filling is set but still slightly gooey in the center. Allow the cake to cool for at least 15 minutes before slicing.
Notes
- Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence.
- Store leftovers in the refrigerator for up to 3 days and reheat before serving.
