Pumpkin Crumb Cake
A luscious pumpkin crumb cake featuring spiced pumpkin filling topped with crunchy nuts and buttery crumb, perfect for autumn gatherings and dessert lovers alike.
Ingredients
Instructions
- Mix pumpkin, sugar, eggs, evaporated milk, cinnamon, and salt together.
- Pour the mixture into a 9 x 13-inch cake pan.
- Sprinkle dry yellow cake mix evenly over the pumpkin mixture.
- Sprinkle chopped nuts over the cake mix.
- Pour melted butter over the nuts and crumb topping.
- Bake for 1 hour at 350°F or until golden brown.
- Let cool, then top with whipped topping if desired.
Tips & Substitutions
For added flavor, consider using pumpkin pie spice instead of cinnamon. If you prefer a nut-free version, you can omit the chopped nuts or substitute with a sprinkle of oats for texture. Ensure the butter is fully melted before pouring it over the cake mix to create a delicious crumb topping. This cake is also excellent served warm with a scoop of vanilla ice cream.
Serving Suggestions
Serve this Pumpkin Crumb Cake as a delightful dessert at gatherings or holiday celebrations. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a cozy touch, enjoy it alongside a warm cup of spiced chai or coffee. Consider presenting it with a side of caramel sauce for drizzling.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual slices in the microwave for about 20-30 seconds or until warm. This Pumpkin Crumb Cake can also be enjoyed cold straight from the fridge, maintaining its delicious flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Crumb Cake contains roughly 620 calories, with 7g protein, 86g carbohydrates, and 28g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 1020mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree if you prefer. To make fresh puree, roast a small pumpkin until tender, then blend until smooth. One 16 oz. can of pumpkin is roughly equivalent to 2 cups of fresh puree. Just ensure it's well-drained to avoid excess moisture in the cake.
How can I make this recipe gluten-free?
To make this Pumpkin Crumb Cake gluten-free, simply substitute the yellow cake mix with a gluten-free cake mix. Additionally, be sure to check that your other ingredients, such as the nuts and spices, are certified gluten-free to avoid any cross-contamination.
What can I do if I don't have evaporated milk?
If you don’t have evaporated milk on hand, you can substitute it with an equal amount of whole milk or a mixture of half-and-half. Alternatively, you can make your own evaporated milk by simmering regular milk to reduce it by half, allowing for a similar creamy texture in your cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).