Okay, this one is truly a winner. Pumpkin Crumble Cake is moist, crumbly, and filled with pumpkin through and through to satisfy that fall-induced craving! And it doesn't get much easier than this, with your cake base made from a boxed mix, and delicious fillings and toppings simply added.
Top it all off with whipped cream or ice cream, and some caramel sauce will take things a long way. Bake this up this fall for comfort food your taste buds won't be able to deny!
For the cake
- 1 box Betty Crocker SuperMoist yellow cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 1 tsp pumpkin pie spice
- 3 eggs
- 1 15 oz can pumpkin (not pumpkin pie filling)
For the topping
- 3/4 cup chopped pecans
- 1/2 cup firmly packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup (1 stick) butter, softened
Lightly oil or spray 12 inch dutch oven (we used this adorable Pumpkin Cocotte from Staub). Line the dutch oven with parchment paper if desired.
In large bowl, add the cake mix, water, oil, pumpkin pie spice, eggs and canned pumpkin.
Beat cake ingredients with hand or stand mixer on medium speed for 2 minutes.
Pour batter into prepared dutch oven.
In medium bowl, mix topping ingredients with fork.
Sprinkle over batter.
Bake at 350 degrees for 45-50 minutes or until toothpick inserted in center comes out almost clean.
Cool for 45 minutes before removing from dutch oven.
Garnish with whipped cream or ice cream, cinnamon and caramel if desired.