Pumpkin Crumb Cake

This holiday season wake up your guests with the irresistible aroma of pumpkin crumb cake crowned with a pecan topping.

Serves: 12
20 mins Prep time 40 mins Cook time
20 mins Prep time
40 mins Cook time
  • Preheat oven to 350°F. For the Topping, mix flour, sugar and pumpkin pie spice in medium bowl. Add butter; toss with spatula until large crumbs form. Stir in pecans. Set aside.

  • For the Cake, beat cake mix, pumpkin, eggs, butter, pumpkin pie spice and vanilla in large bowl with electric mixer on medium speed about 1 minute or just until mixed.

  • Spread 1/2 of the batter in greased and floured 9-inch square baking pan. Sprinkle with 1/4 cup of the Topping. Pour remaining batter over top. Sprinkle with remaining Topping.

  • Bake 35 to 40 minutes or until cake pulls away from sides of pan. Cool in pan on wire rack.

Nutrition information

(Amount per serving)

  • 361Calories: 361Cholesterol: 56mg
  • Sodium: 401mgProtein: 4g
  • Total Fat: 17gFiber: 2g
  • Carbohydrate: 48g

Ratings & Reviews: 2

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  • Kit on 09/12/2014

    I did this Pumpkin Cake recipe about 3 weeks ago and got rave reviews. I used my tube pan for baking. I increased the strudel recipe and put a third of the batter in the bottom, then a third of the strudel, second layer of batter, strudel and topped with the rest of the batter and strudel. My daughter loved it, as she says there's no such thing as too much strudel. I used carmel topping as a drizzle.

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  • joyce on 02/04/2016

    I have a question - all of this goes into a 9 inch pan?

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