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.
Servings: 12
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.