Gooey Pumpkin Crumble Cake

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Gooey Pumpkin Crumble Cake – Spiced, Buttery & Fall-Perfect

A layered dessert with a buttery cake base, creamy pumpkin filling, and cinnamon crumble topping—this cake is pure autumn comfort.

Introduction: A Cozy Classic with a Crumbly Twist

Pumpkin desserts are a fall essential, but this Gooey Pumpkin Crumble Cake takes things to a whole new level. It’s part cake, part custard, and part crumble—each layer bringing its own texture and flavor. The buttery yellow cake base anchors the dish, while the spiced pumpkin filling adds warmth and richness. And the crumble topping? Sweet, crunchy, and cinnamon-kissed.

This dessert is perfect for Thanksgiving, potlucks, or any chilly evening when you want something warm and indulgent. Serve it with ice cream or caramel sauce, and you’ve got a dessert that feels like a hug in every bite

Ingredients Breakdown

Let’s take a closer look at what makes this cake so gooey and delicious:

For the Cake Base:

  • Yellow cake mix (1 box)
    The shortcut that makes this recipe quick and foolproof.
  • Egg (1 large)
    Helps bind the base and adds richness.
  • Unsalted butter (½ cup, melted)
    Adds flavor and moisture to the crust.

Tip: Reserve 1 cup of cake mix for the crumble topping.

For the Pumpkin Filling:

  • Pumpkin purée (1 can, 15 oz)
    Smooth and earthy—use pure pumpkin, not pie filling.
  • Eggs (2 large)
    Provide structure and richness.
  • Granulated sugar (½ cup)
    Sweetens the filling.
  • Brown sugar (½ cup, packed)
    Adds depth and molasses flavor.
  • Milk (¼ cup)
    Lightens the texture.
  • Vanilla extract (1 tsp)
    Adds warmth and balance.
  • Ground cinnamon (1 tsp)
    Classic fall spice.
  • Ground nutmeg (½ tsp)
    Adds warmth and complexity.
  • Ground cloves (¼ tsp)
    Intensifies the spice profile.
  • Salt (¼ tsp)
    Balances sweetness and enhances flavor.

For the Crumble Topping:

  • Reserved yellow cake mix (1 cup)
    Forms the base of the crumble.
  • Brown sugar (½ cup)
    Sweetens and adds crunch.
  • Ground cinnamon (1 tsp)
    Adds cozy spice.
  • Unsalted butter (¼ cup, cold and cubed)
    Creates a crumbly texture when mixed in.

Optional: Add chopped pecans or oats for extra texture.

Equipment Needed

  • Mixing bowls
  • Whisk or electric mixer
  • Measuring cups and spoons
  • 9×13-inch baking dish
  • Pastry cutter or fork
  • Oven

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat oven to 350°F (175°C).

Grease a 9×13-inch baking dish with butter or nonstick spray.

Step 2: Make the Cake Base

In a medium bowl:

  • Combine cake mix (minus 1 cup), 1 egg, and ½ cup melted butter.

Mix until a soft dough forms.

Press evenly into the bottom of the baking dish.

Step 3: Prepare the Pumpkin Filling

In a large bowl:

  • Whisk together pumpkin purée, 2 eggs, ½ cup granulated sugar, ½ cup brown sugar, ¼ cup milk, 1 tsp vanilla, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, and ¼ tsp salt.

Mix until smooth and well combined.

Pour over the cake base.

Step 4: Make the Crumble Topping

In a separate bowl:

  • Combine 1 cup reserved cake mix, ½ cup brown sugar, and 1 tsp cinnamon.

Add ¼ cup cold cubed butter.

Use a pastry cutter or fingers to mix until crumbly.

Sprinkle evenly over the pumpkin layer.

Step 5: Bake

Bake for 40–45 minutes, until:

  • Edges are set
  • Center is slightly gooey
  • Topping is golden and crisp

Let cool for 20 minutes before serving.

Serving Suggestions

Perfect for:

  • Thanksgiving dessert
  • Fall potlucks
  • Cozy weekend baking
  • Holiday brunch

Pair with:

  • Vanilla or cinnamon ice cream
  • Whipped cream
  • Caramel drizzle

Presentation Tip: Serve in rustic bowls with a sprinkle of cinnamon and a dollop of cream.

Variations to Try

Want to make it your own? Try these delicious twists:

Apple Pumpkin Crumble

Add thinly sliced apples to the pumpkin layer.

Coconut Pumpkin

Add shredded coconut to the crumble topping.

Nutty Crunch

Add chopped pecans or walnuts to the topping.

Vegan Version

Use plant-based butter, egg replacer, and dairy-free milk.

Storage and Make-Ahead Tips

  • Make-Ahead: Assemble up to 1 day in advance and refrigerate. Bake when ready.
  • Refrigerate: Store leftovers in airtight container for up to 3 days.
  • Reheat: Warm in oven at 325°F for 10–15 minutes.

Tip: Add a splash of cream before reheating to refresh texture.

Nutrition Notes (Per Serving, ~1 of 12)

  • Calories: ~380
  • Protein: ~4g
  • Carbohydrates: ~42g
  • Fat: ~20g
  • Sugar: ~28g
  • Sodium: ~300mg
  • Fiber: ~2g

This cake is:

  • Gooey and spiced
  • Sweet and buttery
  • Perfectly portioned
  • Great for sharing

Final Thoughts

This Gooey Pumpkin Crumble Cake is more than just a dessert—it’s a celebration of fall flavors, cozy textures, and easy baking. Whether you’re making it for a crowd or just for yourself, it’s guaranteed to impress and satisfy.

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