This cake fast became a family favorite!
Pumpkin Spice Crumb Cake is delicious and easy to make as it uses 1 cake mix to make the cake and the streusel topping. With 7 simple ingredients you’ll bake up this fall favorite in no time!
We use pumpkin and some pumpkin pie spice in the cake – which gives it that delicious taste of fall! This cake can be made a day ahead – it actually becomes more moist as time goes on! It freezes very well too!
The recipe uses 1 cup of pumpkin puree in the recipe instead of the usual oil and water – due to this I use a different mixing method to help create some lightness to the cake. (Sometimes pumpkin can make cakes too dense.)
I also highly recommend sifting your cake mix to remove any lumps. See the “Recipe Notes” below for more thoughts on this.
Pumpkin Spice Crumb Cake
- 1 (15.25) ounce yellow cake mix
- 2/3 cup brown sugar
- 2 tablespoons butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree, from can (not pumpkin pie filling)
- 1 1/2 teaspoons pumpkin pie spice
- non-stick spray
- I use my KitchenAid stand mixer with the wire whip beater to mix this cake. For sifting you can use the Sifter+Scale attachment, a hand sifter or sift by tapping through a mesh strainer.
- Preheat oven to 350 degrees. Spray or grease a 9-inch cake pan.
- Sift* cake mix and measure out 2/3 cup.
- In mixer bowl, combine 2/3 cup cake mix and brown sugar.
- Stir until the cake mix and brown sugar are well combined.
- Drizzle in the melted butter and mix until a crumb texture forms. Remove crumb mixture to a separate bowl.
- Add eggs to mixing bowl (no need to wash) and use wire whip (whisk) to whip eggs for 2 mintues or until lighter in color, slightly thickened and foamy.
- Add vanilla and pumpkin to whipped eggs. Stir gently to combine, stopping to scrape the bowl part-way.
- Stir pumpkin pie spice into the remaining cake mix.
- Gradually add cake mix to egg mixture and gently mix until just combined, stopping to scrape the bowl part-way.
- Pour cake batter into prepared baking pan, spread evenly in pan. Top with crumb mixture. (Sometimes I'll squeeze the crumb mixture in my hands to make some larger crumbs.)
- Bake for 20-25 minutes (depending upon oven and baking pan) or until the center is set. You can check with a toothpick inserted into the center of the cake, it should come out clean.
- Let cake cool and serve.