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Gooey Pumpkin Crumble Cake

A cozy and easy dessert that combines gooey pumpkin pie filling with a crispy, buttery crumble topping, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 can canned pumpkin Ensure it's a thick pumpkin puree, not watery.
  • 1 box yellow cake mix Other mixes like spice or white cake can be used.
  • 1 stick unsalted butter Melted and to be poured over the top.
  • 1 cup chopped pecans Optional, for topping.
  • 1 tbsp cinnamon sugar Optional, for sprinkling on top.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a greased 9x13 inch baking dish, spread the canned pumpkin evenly across the bottom.
  3. Sprinkle the dry cake mix evenly over the pumpkin, ensuring not to mix them.
  4. Pour the melted butter evenly over the entire surface.
  5. Sprinkle chopped pecans and cinnamon sugar on top if desired.
Baking
  1. Bake in the preheated oven for 40-45 minutes, until the top is golden and the middle jiggles slightly.
Cooling and Serving
  1. Allow to cool for at least 15 minutes before serving.
  2. Serve warm topped with vanilla ice cream, if desired.

Notes

If you have leftovers, store covered in the fridge for up to 4 days. For longer storage, freeze after cooling completely. Reheat in the oven to restore crispiness.