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My review
Pumpkin Crumb Cake
Debbie
"This recipe was given to me by a friend. It's been a hit with my children and family."
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Ingredients
1 h servings 287 calsOriginal recipe yields 18 servings (1 9x13 inch cake)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
- Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan.
- In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
- In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.
- Bake in preheated oven for 40 to 45 minutes.
Nutrition Facts
Per Serving: 287 calories; 13.7 g fat; 39.2 g carbohydrates; 3.5 g protein; 61 mg cholesterol; 312 mg sodium. Full nutrition
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Reviews
Read all reviews 282360 Ratings
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Most helpful positive review
1/1/2004
This cake deserves more than 5 stars. This cake is the "BOMB". I added spices to my cake, like cinnamon, cloves, nutmeg, and allspice just because I alway's doctor up anything I make with pumpki...
Most helpful critical review
11/2/2010
Easy recipe to make. I used butter pecan cake mix and it went very nicely with the pumpkin. But the bottom cake crust and top cake crumble went soggy/mushy by the next day for when I wanted to...
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1/1/2004
This cake deserves more than 5 stars. This cake is the "BOMB". I added spices to my cake, like cinnamon, cloves, nutmeg, and allspice just because I alway's doctor up anything I make with pumpki...
11/2/2003
I just returned from a Pumpkin Fest at church in which I entered this recipe into the recipe contest and won first place! I made it in a springform pan and added 10 extra minutes to the cook tim...
11/25/2002
This is a great cake. It is more like a cake/pie....the perfect combination! The recipe does not quite fill a 9x13 pan so I used a round spring form pan. Had to cook it a bit longer because i...
1/2/2010
I have made this recipe many, many times already and it's only been a month since I saw it. My family and friends have asked me to bring it every time we get together and at least 2 people will...
2/18/2012
My mother gave me a similar recipe 25 years ago and I have been making it for Thanksgiving every year since then. Our filling recipe varies slightly in ingredients. Mine has 1 15 oz can pumpkin...
11/8/2005
The longer they sat, the better they tasted. Will definitely make again. I did use an 8x8 pan because the recipe wasn't large enough to fill a 9x13. The layers looked great when they were cut in...
11/12/2000
My family gave this a thumbs up! We are trying pumpkin desserts each weekend before Thanksgiving and this one was their favorite! Excellent!!
11/14/2008
Yummy! Although the topping was a bit too sweet for me. I think that i will use half of the sugar in the topping.Oh, and definitely use the 9x13 pan. I used the 8x8 pan and had to bake for twice...
12/10/2001
I made this for my husband and the guys in his office and it was a huge hit! I have made it several times and find that it tastes better chilled. Great recipe!