Description
This Gooey Pumpkin Crumble Cake is a cozy fall dessert with a buttery cake base, creamy pumpkin filling, and crunchy pecan topping. Perfect for Thanksgiving or any autumn gathering.
Ingredients
1 box yellow cake mix
1 egg
1/2 cup unsalted butter, melted
1 (15 oz) can pumpkin purée
2 eggs
1 cup evaporated milk
1 cup sugar or brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cloves
1/2 tsp salt
1 cup reserved cake mix
1/2 cup brown sugar
1/2 cup chopped pecans
1/4 cup butter, softened
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13 pan.
2. Mix cake mix, egg, and melted butter until crumbly. Press into the pan.
3. Whisk pumpkin, eggs, evaporated milk, sugar, and spices. Pour over crust.
4. Combine reserved cake mix, brown sugar, pecans, and softened butter. Sprinkle on top.
5. Bake 45–50 minutes until set and golden.
6. Cool slightly before serving with whipped cream or ice cream.
Notes
Best served warm. Can be made a day ahead and stored in the fridge. Freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg