Easy Pumpkin Crumble Cake
This Easy Pumpkin Crumble Cake is the perfect fall dessert with only 4 ingredients and little effort for a delicious treat.
It’s that time of year where it’s pumpkin EVERYTHING. When pumpkin flavors start to pop up everywhere than you know fall is beginning.
Not so much here in Texas where we are still sipping on our margaritas in the 90 degree weather. But thought I should get a head start with this easy pumpkin crumble cake.
Why is This Recipe so Easy?
Because you literally only need 4 ingredients that you mix in a bowl, put in a pan and sprinkle the crumble topping and bake. And that is all it is for this easy pumpkin crumble cake.
Other Variations to This Recipe:
- I used a spring round cake pan for this recipe, but you can use a 8×8 pan also to have nice square pieces of cake
- Make these into muffins. Line a 12 muffin tin with paper muffin cups and fill about 2/3 full with the pumpkin cake mix and top each one with the crumb topping. Cook for about 25 minutes
- Add a icing drizzle on top with mixing some powdered sugar and a little water together. Then drizzle on top of your cake
Ingredients for this Easy Pumpkin Crumble Cake:
- Krusteaz Cinnamon Swirl Crumb Cake: You can find this at most groceries stores. I’ve used it before in my Easy Apple Cinnamon Crumb Cake Recipe. So it’s safe to say I love this stuff!
- Pumpkin: Just 1 can of 100% pumpkin
- Pumpkin Spice: This stuff has all the great spices that go into a pumpkin pie all mixed in one
- Egg– just 1
Mixing the Ingredients
Take your Krusteaz cinnamon swirl crumb cake (Photo 1) and take out the cake mix and pour it into a bowl (Photo 2) or mixer bowl. Next take the pumpkin (Photo 3) and pour it into the bowl (Photo 4)
Crack your egg into the bowl (Photo 5) and take the pumpkin spice (Photo 6 ) and add it to the bowl (Photo 7) and mix everything (Photo 8) really well until it’s all the way mix
Take your spring pan and spray with cooking spray (Photo 9) and pour the cake mix into the pan (Photo 10) and start to evenly spread the cake mix out in the pan (Photo 11)
Next take the crumble mix from the box (Photo 12) and start sprinkling it on top of cake mix (Photo 13) until all the crumb mix is on top (Photo 14)
Cook for about 45 minutes at 350 degrees until you get a clean toothpick after sticking it in the middle of the cake. Let cool before cutting and serving
Tips for Pumpkin Crumble Cake:
- If you want to whip this up in no time use a stand mixer
- This is not only great as a fall dessert, but for also breakfast
- I used a spring round pan, but you can also cook this in an 8×8 pan or even in muffin tins
- Let cool before cutting
Want More Fall Themed Recipes?
Sausage Stuffing Bites
The Best Pumpkin Pie
Stuffing Potato Bites
Easy Apple Cinnamon Crumb Cake
Or CHECK OUT all my Dessert recipes
Easy Pumpkin Crumble Cake
Ingredients
- 1 box Krusteaz cinnamon swirl crumb cake mix
- 15 oz 100% pure pumpkin
- 1 large Egg
- 1 tbsp Pumpkin pie spice
Instructions
- Preheat your oven to 350 degrees
- Take a large mixing bowl and add the cake mix to it
- Next add the pumpkin, egg, and pumpkin pie spice and mix really well until all blended
- Take a spring loaded pan and spray with cooking spray
- Pour in the cake mixture and spread out evenly
- Take the cinnamon sugar topping from the cake mix box and sprinkle evenly across the top of the cake mix in the pan
- Put in the oven for 45 minutes or until you can get a clean toothpick from sticking it in the middle of the cake
- Let cool before cutting
Video
Notes
- If you want to whip this up in no time use a stand mixer
- This is not only great as a fall dessert, but for also breakfast
- I used a spring round pan, but you can also cook this in an 8×8 pan or even in muffin tins
- Let cool before cutting
