Pumpkin Crumble (Easy Fall Recipe With Cake Mix)

Pumpkin Crumble is a delicious dessert mash-up of pumpkin pie and crumb cake. Super easy and budget-friendly, this recipe uses a box of yellow cake mix and canned pumpkin for tasty shortcuts. This is the easy pumpkin dessert recipe you've been searching for to feed a crowd at Thanksgiving!

I'm seriously considering replacing the pumpkin pie at Thanksgiving with this super scrumptious dessert.

That might be unheard in some parts, but I'm pretty sure I could get away with it here. Pumpkin Spice Crumble, along with Pumpkin Trifle and Two Layer Pumpkin Cheesecake, is always a crowd pleaser. It's rich and packed full of pumpkin pie flavor, yet easier to make, serve and eat than a pie.

That's because this delicious dessert is a box cake hack or "dump cake". Rather than making a traditional crust, we use a yellow cake mix, butter and an egg to create a rich bottom layer.

But the best part?--That buttery, spiced crumble topping, that gets even better with Easy Homemade Whipped Cream!

🥘Just Simple Pantry Ingredients Needed

• yellow cake mix- 1 cup of this is reserved for the topping; Duncan Hines is my preferred brand because you get more in the box
• butter- for richness
• eggs- use at room temperature for easier mixing
• canned pumpkin- for convenience, but you can use fresh
• cinnamon, nutmeg & ginger- warm spices to accent the pumpkin's flavor
• brown sugar- sweetness with a hint of molasses to elevate the flavor profile
• evaporated milk- for creaminess and richness
• reserved cake mix, sugar, cinnamon, & butter- for the tasty crumble topping

🔪How To Make Pumpkin Crumble

1. Step 1: Make the base by mixing the cake mix with butter and egg; reserve some cake mix for crumb topping. Spread mixture into pan.

2. Step 2: Combine the pumpkin, brown sugar, spices, and milk; spread on top of cake layer.

3. Step 3: Mix the reserved cake mix, sugar, cinnamon, and butter; sprinkle on top of pumpkin layer.

4. Step 4: Bake uncovered for 40-45 minutes; serve warm or chilled.

Hint: The bottom cake layer will be thick. Use a sturdy scraping spatula to spread it evenly in the pan.

🥣Easy Substitutions

• Pumpkin: feel free to use your own pumpkin or sweet potatoes instead
• Cake Mix: use spice cake mix for more warm spice flavor
• Milk: heavy cream or half and half can be used instead of the evaporated milk

📖Pumpkin Crumble Recipe Variations

• Pecan Crunch Pumpkin Crumble: For an extra layer of irresistible texture, toss a half cup of chopped pecans or walnuts right into your buttery cake mix topping before baking. It pairs perfectly with those warm fall spices!
• Chocolate Chip Pumpkin Pie Crumble: If your family loves chocolate, try sprinkling a cup of semi-sweet chocolate chips directly over the pie layer before adding your crumb topping. Pumpkin and chocolate are a surprisingly fantastic combination!
• Caramel Swirl Pumpkin Crumble: For a truly decadent twist on this easy dessert, drizzle a rich, gooey caramel sauce over the top of your baked pumpkin pie crumble just before serving. It adds a wonderful depth of flavor that your Thanksgiving guests will go crazy for!

🍽Essential equipment needed

• microwaveable safe dish
• large mixing bowl
• measuring cups and measuring spoons
• mixing spoon
• 13x9 metal baking pan, lightly greased
• 2 medium mixing bowls
• sturdy scraping spatula

🍶Storing Pumpkin Crumble

Cover Pumpkin Pie Crumble with foil or store in an airtight container. Refrigerate for up to 3 days.

To reheat, cover with aluminum foil and place in a 325 degree oven for 10-15 minutes or until heated through.

✅Betty's Top Tip: Choose the Right Cake Mix

❓Pumpkin Pie Crumble FAQ

🎃More Pumpkin Recipes

Love pumpkin as much as we do? Try these:

🦃More Thanksgiving Recipes

These are my favorite dishes to serve before we enjoy Pumpkin Crumble on Thanksgiving:

📋Recipe With Step-By-Step Instructions

Easy Pumpkin Crumble With Yellow Cake Mix

Kitchen Ready Betty

Pumpkin Crumble is a delicious dessert mash-up of pumpkin pie and crumb cake. This easy dessert uses a box of yellow cake mix and canned pumpkin for tasty shortcuts. This is the recipe you've been searching for to feed a crowd at Thanksgiving!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Rest Time 5 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Desserts

Cuisine American

Servings 24

Calories 192 kcal

Equipment

• microwaveable safe dish
• large mixing bowl
• measuring cups
• measuring spoons
• sturdy mixing spoon
• 13x9 baking pan (lightly greased or lined with parchment paper)
• 2 medium mixing bowls
• scraping spatula

As an Amazon Associate, I earn from qualifying purchases. I only recommend products I truly love and use in my own kitchen!

Ingredients

  

1x2x3x

For the cake base and pie layer:

• 1 box yellow cake mix 15 oz. or above- 1 cup of this is reserved for the topping
• ½ cup (1 stick) butter, melted
• 3 eggs at room temperature
• 1 (29 oz.) can 100% pumpkin
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 cup brown sugar, packed
• ⅔ cup evaporated milk

For the topping:

• 1 cup reserved cake mix
• ¼ cup sugar
• 1 teaspoon ground cinnamon
• ¼ cup (½ stick) butter, softened

Cook ModePrevent your screen from going dark

Instructions

 

• Preheat oven to 350 degrees.
• Start making Pumpkin Spice Crumble by making the cake base. Reserve 1 cup of cake mix for the topping, then combine remaining cake mix, melted butter and 1 egg in a large mixing bowl. Use a rubber spatula to spread the mixture into the bottom of a prepared 13x9 pan.
• In a medium mixing bowl, make the pie layer. Combine pumpkin, cinnamon, nutmeg, ginger, brown sugar, remaining 2 eggs and milk. Spread filling over mixture in pan.
• Then make the crumb topping in a separate medium mixing bowl. Combine reserved cake mix, sugar, cinnamon, and softened ½ stick butter. Mix until crumbly; sprinkle over pumpkin mixture.
• Bake uncovered at 350 degrees for 40-45 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before serving.
• Cover leftovers with foil or store in an airtight container.  Refrigerate for up to 3 days. To reheat, cover with aluminum foil and place in a 325 degree oven for 10-15 minutes or until heated through. This dessert also tastes delicious without reheating.

Notes

When making this pumpkin crumble, I highly recommend reaching for a box of Duncan Hines yellow cake mix! It is one of the few brands that still gives you a few extra ounces in the box. That little bit of extra volume is super important since we need to reserve a full cup of the dry mix to create that perfect, buttery topping.

Cover Pumpkin Pie Crumble with foil or store in an airtight container. Refrigerate for up to 3 days.

To reheat, cover with aluminum foil and place in a 325 degree oven for 10-15 minutes or until heated through.

 

Nutrition

Serving: 1 squareCalories: 192kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 38mgSodium: 220mgPotassium: 55mgFiber: 0.4gSugar: 21gVitamin A: 231IUVitamin C: 0.1mgCalcium: 79mgIron: 1mg

Keyword autumn baking, box cake hack, cake mix hack, canned pumpkin dessert, crumble, dessert, easy, easy dump cake, easy pumpkin dessert, fall, fall dessert, fall family desserts, Friendsgiving food, holiday potluck dessert, no crust pumpkin pie, pumpkin, pumpkin crumble, pumpkin dump cake, pumpkin pie, pumpkin pie alternative, pumpkin pie crumble, pumpkin spice crumble, pumpkin spice dessert, spiced, Thanksgiving, Thanksgiving dessert, Thanksgiving sweets, yellow cake mix recipe

Tried this recipe?Let us know how it was!

_{Please note that nutritional information is provided by a third party service and is intended for guidance purposes only. KitchenReadyBetty.com makes no claims to its accuracy.}