Gooey Pumpkin Crumble Cake
Ingredients:
For the Cake Base:
- 1 box yellow cake mix
- 1 egg
- 1/2 cup unsalted butter, melted
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin purée
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
For the Crumble Topping:
- 1 cup yellow cake mix (reserved from base)
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, combine cake base ingredients: yellow cake mix, egg, and melted butter. Mix until well blended. Press evenly into the bottom of the prepared pan.
3. In a large bowl, whisk together pumpkin purée, eggs, granulated sugar, brown sugar, milk, vanilla extract, cinnamon, nutmeg, cloves, and salt until smooth and fully combined.
4. Pour the pumpkin filling over the cake base layer in the pan.
5. For the crumble topping, combine the reserved yellow cake mix, brown sugar, and cinnamon in a bowl. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
6. Sprinkle the crumble topping evenly over the pumpkin filling layer.
7. Bake for 50-60 minutes or until the topping is golden brown and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
8. Allow to cool completely before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes
Kcal: 320 kcal | Servings: 12 servings
Tips:
Use cold butter for the crumble topping to achieve the perfect crumbly texture.
Let the cake cool completely to allow the gooey pumpkin filling to set for easier slicing.