Pumpkin Crumble Cake

This Pumpkin Crumble Cake is the perfect alternative to pumpkin pie, this dessert’s amazing layers will impress the whole family!

This Pumpkin Crumble Cake is the perfect alternative to pumpkin pie, this dessert's amazing layers will impress the whole family!

This was one of the first recipes I posted on the blog, but the photos needed to be updated and I thought the recipe itself was better suited for fall than winter, even though I love pumpkin all year round. I got this recipe from a co-worker about a year ago, it’s amazing and I’ve made it for almost every family get together since!

This Pumpkin Crumble Cake is the perfect alternative to pumpkin pie, this dessert's amazing layers will impress the whole family!

This warm, delicious, layered dessert is perfect for any fall occasion. The silky pumpkin pie base, the delicious yellow cake topped with crunchy nuts and fresh made whipped cream with hints of cinnamon and nutmeg, it’s PERFECT! I made it this weekend to take over to the in-laws for dessert after my brother-in-law’s first football game of the season, there’s always a house full of people and everyone loves this dish!

This Pumpkin Crumble Cake is the perfect alternative to pumpkin pie, this dessert's amazing layers will impress the whole family!

I have made this gluten free and it was still wonderful, you couldn’t even tell the difference. However, I have also made it without nuts, and it’s just not the same without them, they really give a nice crunch and texture to this dish. This is a great alternative to the traditional pumpkin pie on Thanksgiving, your family will love it!

This Pumpkin Crumble Cake is the perfect alternative to pumpkin pie, this dessert's amazing layers will impress the whole family!

3.0 from 2 reviews
Pumpkin Crumble Cake
 
Prep time
Cook time
Total time
 
The perfect alternative to pumpkin pie, this dessert's amazing layers will impress the whole family!
Author:
Recipe type: Dessert
Serves: 18 servings
Ingredients
Base:
  • 2 - 15 oz. cans of pumpkin pie filling
  • 1 - 12 oz. can of evaporated milk
  • 4 large eggs
  • 1½ cups of sugar
  • 2 tsp. of cinnamon
  • 2 tsp. of pumpkin pie spice
Topping:
  • 1 box of yellow cake mix
  • 1 cup (2 sticks) of butter
  • 1-2 cups of chopped walnuts or pecans
  • Whipped cream
Instructions
  1. Preheat oven to 350 F.
  2. Mix together all base ingredients (Pumpkin, milk, eggs, sugar, spices). Pour base mix into an ungreased 9 x 13 baking dish.
  3. Evenly distribute the dry yellow cake mix over the top of the pumpkin mix
  4. I like to sprinkle mine with a little extra pumpkin pie spice after the cake has been added.
  5. Melt butter and pour over the cake mix. The butter will not completely cover the cake.
  6. Finally, spread the nuts out evenly on top of the cake. Pop it in the oven for 1 hour.
  7. Serve warm with fresh whipped cream and a dash of cinnamon.

Follow Rebecca Hubbell / Living Better Together’s board Pumpkin Passion on Pinterest.

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19 Comments on Pumpkin Crumble Cake

  1. Maria
    July 24, 2014 at 11:31 am (1 year ago)

    Ohhhhh this looks soooo good!! Going on my “fall baking” list!!!

    Reply
    • fickrj5@gmail.com
      July 24, 2014 at 11:51 am (1 year ago)

      Thank you, Maria! It’s a family favorite that never disappoints! Enjoy!

      Reply
  2. Karen
    September 13, 2014 at 2:24 pm (12 months ago)

    This looks really good. Does this need to be refrigerated?

    Reply
    • fickrj5@gmail.com
      September 13, 2014 at 4:43 pm (12 months ago)

      We’ve never refrigerated it ourselves, but it won’t hurt if you feel more comfortable. It’s usually gone in a day or two in our house. It’s best served warm though!

      Reply
  3. Shaye
    October 6, 2014 at 7:55 am (11 months ago)

    My family loves sweet potatoes. Going to try this recipes with those!

    Reply
  4. Gayla Webster
    October 13, 2014 at 12:15 pm (11 months ago)

    How did you make this gluten free? Did you just use a gluten free cake mix?

    Reply
    • fickrj5@gmail.com
      October 13, 2014 at 4:40 pm (11 months ago)

      Yes, I used Bob’s Red Mill Gluten and Dairy Free Yellow Cake mix and you couldn’t tell the difference. Nothing else in the recipe has gluten in it.

      Reply
  5. pam myers
    October 13, 2014 at 6:31 pm (11 months ago)

    Completely forgot the sugar and it was delicious

    Reply
  6. Bonnie
    January 30, 2015 at 4:24 pm (7 months ago)

    Going thru pinerest and found your recipe for Pumpkin Crumble Cake and decided to try it.Mixed it up fairy quiclky.
    I have tried quick pumpkin cake in the past where all you add was pumpkin and not happy without doctoring it up, but I thought lets give this one a try because of all the butter.
    I am so glad I did. Thank you this is going to be one of my go to quick desserts because of the ease and taste.
    Pumpkin is our favorite all year round and now another good recipe to use.
    May next time try a chocolate cake mix just cause I can.
    Again thank you

    Reply
    • Rebecca
      January 30, 2015 at 9:11 pm (7 months ago)

      I’m so glad you loved it! It’s a favorite in our house and so funny that you mentioned it because a chocolate version is on the blog menu for this fall. With chocolate chips too, of course!

      Reply
    • Rebecca
      August 20, 2015 at 2:41 pm (1 week ago)

      Hi Betty, it says 1 hour in the instructions. If you were just looking at the top time, my recipe card seemed to be having a little malfunction and only showing the prep time. It should be fixed now!

      Reply

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