🧰 Tools You’ll Need
- Mixing bowls (medium + large)
- Whisk and rubber spatula
- 9x13-inch baking dish
- Pastry cutter or clean fingers (for crumble)
- Measuring cups + spoons
🔄 Ingredient Swaps & Additions
| Ingredient | Swap or Addition Idea |
|---|---|
| Yellow cake mix | Spice cake mix for more warmth |
| Milk | Evaporated milk or half-and-half |
| Brown sugar | Coconut sugar or maple sugar |
| Butter | Vegan butter for dairy-free option |
| Pumpkin purée | Butternut squash purée |
Add-ins to try:
- Chopped pecans or walnuts in the crumble
- A handful of mini chocolate chips in the pumpkin filling
- A light drizzle of maple syrup over the top before baking
👩🍳 Step-by-Step Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Grease or line a 9x13-inch baking dish with parchment paper.
2. Make the Cake Base
In a medium bowl, combine the yellow cake mix (reserving 1 cup), egg, and melted butter. Stir until a thick dough forms. Press the mixture into the bottom of your prepared pan to form an even layer.
3. Prepare the Pumpkin Layer
In a large bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar, milk, vanilla, and spices (cinnamon, nutmeg, cloves, salt) until smooth and fully combined. Pour this over the cake base and smooth the top.
4. Make the Crumble
In another bowl, mix the reserved 1 cup of cake mix, brown sugar, cinnamon, and cold cubed butter. Use a pastry cutter or your fingers to work the butter in until the mixture resembles coarse crumbs. Sprinkle evenly over the pumpkin filling.
5. Bake & Cool
Bake for 40–45 minutes, or until the edges are set and the center is still slightly gooey. (That gooey center is part of the charm!)
Let cool for 20 minutes before slicing or scooping.
🍦 How to Serve It
Serve warm with:
- A scoop of vanilla ice cream
- A drizzle of caramel sauce
- A dollop of whipped cream
- Or just as-is with a hot cup of coffee or cider!
🧊 Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Gently warm in the microwave or oven for best texture.
- Freezing: You can freeze individual portions for up to 2 months. Thaw and reheat before serving.
📌 Tips for Success
- Use canned pumpkin (not pumpkin pie filling!) for pure pumpkin flavor.
- Let the cake cool slightly before cutting so it holds together better.
- For an extra gooey center, check at 40 minutes and avoid overbaking.
- Double the crumble if you love a thicker topping!
ℹ️ General Information
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Calories: ~380 kcal per serving
❓ FAQ: Your Pumpkin Crumble Questions Answered
Can I use pumpkin pie filling instead of purée?
Not recommended—pumpkin pie filling already contains sugar and spices, which would throw off the balance.
Can I make this ahead of time?
Absolutely! You can bake it a day in advance and reheat before serving.
Can I make it gluten-free?
Yes—just use a gluten-free yellow cake mix.
Can I cut the sugar?
You can reduce each sugar (granulated and brown) by 1–2 tablespoons without compromising too much on texture.
🥄 Final Thoughts
This Gooey Pumpkin Crumble Cake is everything I love about fall: cozy, spiced, sweet, and nostalgic. It’s the kind of dessert you make once and keep in your fall baking rotation forever.
Whether it’s for a weekend treat, Friendsgiving dessert, or just to make your kitchen smell amazing—this cake delivers every time. ✨
🍂 More Pumpkin-Inspired Recipes You’ll Love
- Pumpkin Cream Cheese Swirl Muffins
- Pumpkin Spice Latte Bars
- Maple Glazed Pumpkin Donuts
- Pumpkin Cheesecake Crumble Cups
📸 Let’s Stay Connected!
Made this Gooey Pumpkin Crumble Cake?
Tag me on Pinterest or Instagram (@mmmrecipes) and leave a review below! I LOVE seeing your cozy fall bakes and sharing them with our community.
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