Go Back
–+ servings
pumpkin spice crumble

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
Cook Time 45 minutes
Rest Time 5 minutes
Total Time 1 hour 10 minutes
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
  

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.

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!