RECIPE: Pumpkin pie crumble cake

This post was originally published on Oct. 9, 2016.

Happy Fall, y’all!

Disclaimer: I am not a fan of pumpkin flavored anything, but this recipe is fantastic and I’ve been (quickly) devouring it. It tastes great cold – which, I think, justifies eating it for breakfast – and warm with some vanilla ice cream or whipped cream/cool whip.

Despite having an entire can of pumpkin pie filling, this one is pretty light on the pumpkin flavor.


  • 1 box cake mix
  • 4 eggs
  • 1/2 cup + 3 tbsp butter (softened)
  • 1 can pumpkin pie filling or pumpkin puree
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 1 1/2 tsp cinnamon
  • 1/2 cup chopped pecans or walnuts (optional)

1.) Preheat oven to 350F. Grease/spray a 9×13 in. pan.

2.) Set aside 1 cup of cake mix for the topping

3.) CRUST: In a bowl, mix the remaining cake mix, 1 egg and 1/2
cup of softened butter.


4.) Spread mix into bottom of the pan.


5.) FILLING: In a bowl, mix 1 can of pumpkin puree/pie filling, 3 eggs, 1/2 cup of sugar, 1/4 cup of brown sugar, and 1 and 1/2 tsp of cinnamon.

6.) Spread mix into pan evenly to cover crust layer.


7.) TOPPING: Mix remaining (1 cup) cake mix, 1/2 cup of sugar, 3 tsp brown sugar, 3 tbsp of softened butter. Additionally, you may add crushed nuts or pecans to the topping.

dsc_05988.) Spread mix evenly to cover the layer of pumpkin filling.

9.) Bake 1 hour.




One comment

  1. mylifeasishan · December 20

    Great recipe


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