Pumpkin Cinnamon Roll Crumb Cake Recipe

This is my last pumpkin recipe of the season but you know what?  I saved the best for last!  This Pumpkin Cinnamon Roll Crumb Cake can be served for breakfast or dessert which is always nice.  The perfect cake to bake this time of year and it starts with a cake mix.  Keep scrolling to see all of the details.

There are three steps to this recipe but please don’t let that stop you.  They are each really simple and every one is important to getting the fabulous end result.

The cake itself is made with a cake mix.  Adding a can of pumpkin not only gives it the great flavor but also the moist texture that makes this Pumpkin Cinnamon Roll Crumb Cake so awesome.

The other layers are a cinnamon drizzle layer that you work into the cake batter and a crumb topping that gets piled on top of everything.

6 Reasons why this Pumpkin Cinnamon Roll Crumb Cake is the BEST

1. It starts with a cake mix, so it is super simple to make.
2. The addition of pumpkin puree gives the cake flavor, plus a moist texture that is awesome.
3. The cinnamon drizzle layer melts into the cake and creates pockets of goodness.
4. Crumb topping should be added to everything because it is LIFE.
5. The cake is ready in under an hour.
6. It can be enjoyed for breakfast or for dessert.

How to make the Pumpkin Cake batter from a Cake Mix

Start by combining a yellow cake mix {I used the butter recipe cake mix}, a 15 oz. can of pumpkin puree, 1/2 cup of melted butter, 3 eggs and 1 teaspoon of pumpkin pie spice {Homemade Pumpkin Pie Spice}. 

Mix with an electric mixer until everything is nicely incorporated.

Pour the batter into your prepared 9×13 baking dish and spread it out into an even layer.

To make the cinnamon drizzle combine the melted butter, brown sugar, flour and cinnamon.  The mixture will be thin.  Spoon it onto the cake batter.  

Then take a butter knife and swirl the cinnamon drizzle through the cake.  It might take a few times of going back and forth in order to get it worked into the batter.

Now you can turn your attention to the crumb topping.  Combine all of the ingredients and work them together but make sure that you do not over work the mixture.  It can quickly go from a crumb to a paste.

Pile it high on top of the cake batter and cinnamon swirl.  Bake for 35-40 minutes at 350 degrees.  

When you remove Pumpkin Cinnamon Roll Crumb Cake from the oven you will notice that the cinnamon drizzle and crumb topping will bake down into the cake.

This create pockets of cinnamon goodness, nestled inside the delicious pumpkin cake.  SO GOOD!

Let the cake cool for a few minutes and serve warm or cool completely and cover.  

Now you just have to decide whether you will have it in the morning with a warm cup of coffee or maybe for dessert with a scoop of vanilla ice cream {this is my Darb’s favorite}.  Either way, I can guarantee that it will be an instant hit!

Do you love pumpkin recipes?  Try these…

• Pumpkin Spice Bundt Cake with Cream Cheese Frosting

• Pumpkin Snickerdoodle Snack Cake

• Easy Pumpkin Roll Cake Cookies

• Miniature Pumpkin Pies

• Pumpkin Cheesecake Muffins

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Pumpkin Cinnamon Roll Crumb Cake

A yellow butter cake mix is turned into a pumpkin cake mix that is out of this world awesome. With layers of cinnamon swirl and crumb topping, the only thing you need to decide is if you will eat it for breakfast or lunch.

Course: Dessert

Author: June Albertson-Dick

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Servings: 12

5 from 4 votes

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Ingredients

Pumpkin Cake Batter

• 1 box yellow butter cake mix
• 1 15 oz. can pumpkin puree
• 3 eggs
• 1/2 cup vegetable oil
• 1 tsp pumpkin pie spice

Cinnamon Swirl Layer

• 1/2 cup butter {melted}
• 1/2 cup brown sugar {lightly packed}
• 2 tbsp all purpose flour
• 1 1/2 tsp cinnamon

Crumb Topping Layer

• 1/2 cup butter {softened}
• 1 cup brown sugar {lightly packed}
• 1 cup all purpose flour
• 3/4 tsp cinnamon

Instructions

• Preheat oven to 350 degrees and spray a 9x13 pan with non-stick spray {set aside}.

Pumpkin Cake Batter

• Combine the yellow butter cake mix, pumpkin puree, eggs, oil and pumpkin pie spice in a medium bowl and mix until everything is combined well. {I used a hand held mixer} Pour batter into prepared 9x13 pan and spread into an even layer.

Cinnamon Swirl Layer

• In a small bowl combine melted butter, brown sugar, flour and cinnamon. Mix until everything is nicely incorporated {the mixture will be thin}. Spoon over the cake batter. Using a butter knife, swirl the cinnamon swirl through the cake batter going back and forth through cake. This will take a few times.

Crumb Topping

• In a small bowl combine all of the crumb mixture ingredients.  Work the mixture together into small crumbs using a fork.  Don't over work the mixture or you will get a paste and it will change the texture of the bread.  Sprinkle the crumbs in an even and thick layer over the top of the pumpkin cake batter and cinnamon swirl mixture. Bake for 35-40 minutes.
• Remove your pumpkin cinnamon roll crumb cake from the oven and serve warm or let the cake cool completely and cover. Cake will stay moist for 3 days at room temperature or 4-5 in the refrigerator. It also freezes for up to 3 months.

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