With delicious fall flavors, Pumpkin Spice Crumble is a fantastic, layered dessert that's incredibly easy to make--and it all starts with a box of yellow cake mix.
I'm seriously considering replacing a pumpkin pie at Thanksgiving with this tasty 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 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. Rather than making a traditional crust, we use a yellow cake mix, butter and an egg to create a rich bottom layer.
This then gets topped with all the best parts of a pumpkin pie (including milk, sugar and spice). And the best part?--that buttery, spiced crumble on top, and of course, Easy Homemade Whipped Cream!
Why you'll love it
| No crust, no hassle: Delicious homemade pumpkin pie taste without the added task of dealing with a crust. Bakes in 45: This is ready in less time than a pie and can be served shortly after coming out of the oven. Feeds a crowd: Because it bakes in a 13x9 pan, you can easily serve 12 people with this one! Tastes great served warm or cold: Want to make it ahead of time? No problem! Simply reheat it or serve it cold. It tastes great either way! |
Ingredients
For the cake base and pie layer:
- yellow cake mix- 1 cup of this is reserved for the topping
- butter
- eggs
- canned pumpkin
- cinnamon, nutmeg & ginger
- brown sugar
- evaporated milk
For the topping:
- reserved cake mix
- sugar
- cinnamon
- butter
Instructions
For more detailed instructions, see the printable recipe card below
- To make 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.
Equipment
- microwaveable safe dish
- 1 large mixing bowl
- measuring cups
- measuring spoons
- mixing spoon
- 13x9 baking pan, lightly greased
- 2 medium mixing bowls
- rubber spatula
Top Tip
Buy Duncan Heinz yellow cake mix for this recipe. It's one of the few brands with more ounces in the box.
Storage
Cover 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.
📋Recipe
Pumpkin Spice Crumble
Ingredients
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
- 1 (29 oz.) can 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
Instructions
- Before starting: Preheat oven to 350 degrees Lightly grease 13x9 pan Melt 1 stick butter in microwaveable-safe dish (soften additional ½ stick butter for topping)
- 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.
Helen H. says
This cake was absolutely delicious! I couldn't believe a box cake could taste this good...super moist and flavorful too.
Kitchen Ready Betty says
Thanks for your feedback! The canned pumpkin really provides a lot of moistness to this box cake hack!