Pumpkin Crumb Cake

The Cookdap community can't get enough of this pumpkin crumb cake recipe — reviewers say they make it year after year!

Pumpkin Crumb Cake Ingredients

These are the ingredients you'll need to make the best pumpkin cake of your life:

• Cake mix: This easy recipe starts with boxed yellow cake mix, which you’ll use in the first and third layers.
• Eggs: You’ll need one egg for the crust and three eggs for the pumpkin layer.
• Butter: There’s butter in the crust and the topping.
• Pumpkin puree: Use store-bought or homemade pumpkin puree.
• Sugar: The pumpkin layer is sweetened with white sugar and brown sugar.
• Cinnamon: Ground cinnamon adds warm and cozy flavor.
• Walnuts: The walnuts in the topping are optional, but they add pleasant crunch.

How to Make Pumpkin Crumb Cake

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated pumpkin crumb cake:

1. Make the crust: Reserve one cup of the mix for the topping, then place the remaining mix in a large bowl. Add butter and one egg. Mix until well-combined. Pat the mixture into the bottom of a prepared pan.
2. Make the pumpkin layer: Mix the pumpkin puree, sugars, eggs, and cinnamon until well-combined. Pour the pumpkin mixture over the crust.
3. Make the topping: Add sugar and butter to the reserved cake mix. Stir until crumbly. Sprinkle the topping over the pumpkin layer. Sprinkle with walnuts, if desired.
4. Bake the cake: Bake the cake in a preheated oven until a toothpick inserted into the center comes out clean.

How to Store Pumpkin Crumb Cake

Store your leftovers in an airtight container at room temperature or in the refrigerator for up to three days.

Cookdap Community Tips and Praise

“This is pretty much the perfect recipe,” raves Leona. “It’s easy to make, wonderful, and tasty. I tend to take this to parties in the fall, and it is always a big hit. I haven’t met a person that doesn’t love it.”

“This is a very tasty dessert and easy to make,” according to Kent Godfrey. “I couldn’t stop eating it. I added some blueberries on top and used almonds. It was great to have very different flavors and textures at each level of the cake.”

“I used spice cake [mix] instead of yellow,” says Dianne Powell. “It was delicious. I served it warmed with either whipped cream or vanilla ice cream. Perfect holiday dessert.”