Pumpkin Spice 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.
Because it bakes in a 13x9 pan, you can easily serve 12 people with this one. 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 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.
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, that gets topped with Easy Homemade Whipped Cream!
Jump to:
🥘Ingredients
- 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
🔪Instructions
- Step 1: Make the cake by mixing the cake mix with butter and egg; reserve some cake mix for crumb topping. Spread mixture into pan.
- Step 2: Combine the pumpkin, brown sugar, spices, and milk; spread on top of cake layer.
- Step 3: Mix the reserved cake mix, sugar, cinnamon, and butter; sprinkle on top of pumpkin layer.
- 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.
🥣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
🍽Equipment
- 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
🍶Storage
Cover Pumpkin Spice 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.
💭Top tip
Duncan Heinz is my preferred for this recipe. It's one of the few brands with more ounces in the box. This is important since we reserve some of the cake mix for the topping.
🥄Related
Looking for other box cake hacks/dump cakes? Try these:
🍴Pairing
These are my favorite dishes to serve with Pumpkin Spice Crumble at Thanksgiving:
📋Recipe
Pumpkin Spice Crumble
Equipment
- microwaveable safe dish
- large mixing bowl
- measuring cups
- measuring spoons
- sturdy mixing spoon
- 13x9 metal baking pan (lightly greased)
- 2 medium mixing bowls
- sturdy scraping spatula
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 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
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.
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!
Barbara K. says
This sounds like a creative way to enhance the traditional pumpkin pie.
Kitchen Ready Betty says
It definitely is! It's got that great pumpkin pie flavor, plus creamy decadence.