Gooey Pumpkin Crumble Cake
A cozy fall treat packed with warm spices, gooey pumpkin filling, and a buttery crumble topping. Perfect for autumn gatherings or a sweet family dessert!
Equipment
- Mixing Bowl
- Whisk
- 9x13-inch Baking Dish
- Oven
Ingredients
Main Ingredients
- 1 box yellow cake mix divided
- 15 oz pumpkin puree 1 can
- 12 oz evaporated milk 1 can
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter melted
- 1/2 cup pecans chopped, optional
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and nutmeg until smooth.
- Pour the pumpkin mixture evenly into the prepared baking dish.
- Sprinkle dry cake mix evenly over the pumpkin layer.
- Drizzle melted butter evenly across the top, making sure to cover as much of the cake mix as possible.
- Sprinkle with pecans if desired.
- Bake for 50–55 minutes, until the top is golden and the center is set but still slightly gooey.
- Let cool for at least 15 minutes before serving. Serve warm with whipped cream or vanilla ice cream if desired.
Notes
For extra indulgence, drizzle with caramel sauce or sprinkle with powdered sugar before serving. Store leftovers in the refrigerator for up to 3 days.