I just made this gooey pumpkin crumble cake and I’m literally losing my mind over how perfect it turned out – it’s like pumpkin pie and coffee cake had the most amazing fall baby!
I was craving something with serious pumpkin flavor but wanted that irresistible gooey texture, so when I found this recipe I knew I had to try it immediately.
The cake itself is so moist and packed with warm spices, but that crunchy cinnamon crumble on top paired with the gooey pumpkin layer in the middle is just pure autumn magic!
I’ve already had three pieces today and I’m not even sorry because this is the kind of dessert that makes the whole season worth it.
Why You’ll Love This Recipe
This gooey pumpkin crumble cake is the ultimate fall dessert that combines all the best textures and flavors into one absolutely irresistible treat!
It’s surprisingly easy to make with simple pantry ingredients, but the three-layer combination of tender cake, gooey pumpkin center, and buttery crumble topping creates something that tastes incredibly sophisticated.
You’ll love how it captures all those classic autumn flavors with real pumpkin and warm spices, making your kitchen smell like a cozy bakery while it bakes.
Plus, it’s perfect for entertaining since it looks so impressive but is actually foolproof to make, and that gooey center means every single bite is pure comfort food heaven that’ll have everyone asking for the recipe!
What You’ll Need
For the pumpkin base:
- 1 can pumpkin puree (15 oz)
- 1 can evaporated milk (12 oz)
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
For the crumble topping:
- 1 box yellow cake mix (15 oz)
- 1 cup unsalted butter, melted
- ½ cup chopped pecans or walnuts (optional)
Pro Tips
- Don’t skip the spices. They’re what make the pumpkin layer taste warm and cozy.
- Use real pumpkin puree. Avoid pumpkin pie filling—it already has sugar and spices.
- Spread topping evenly. This ensures every bite has that crunchy, buttery goodness.
- Chill before slicing. The gooey pumpkin layer sets more as it cools.
- Serve warm. Pop slices in the microwave for a few seconds before serving with ice cream.
Tools You’ll Need
- Mixing bowls
- Whisk
- Measuring cups and spoons
- 9×13-inch baking dish
- Spatula
Substitutions and Variations
- Cake mix: Use spice cake mix for even more flavor.
- Nuts: Swap pecans with walnuts, or skip them for nut-free.
- Butter: Try brown butter for a deeper, caramel-like flavor.
- Sweetener: Use coconut sugar or brown sugar instead of granulated sugar.
- Mini cakes: Bake in muffin tins for single-serve desserts.
Make-Ahead Tips
- Make the cake a day in advance—it tastes even better after chilling overnight.
- Bake, cool, and refrigerate up to 2 days before serving. Warm slices just before serving.
- Freeze leftovers in individual portions for up to 2 months. Thaw in the fridge overnight.
- The crumble topping can be prepped and frozen separately, ready to sprinkle on when baking.
How to Make Gooey Pumpkin Crumble Cake
Step 1: Prep the pumpkin base
In a bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, vanilla, pumpkin pie spice, cinnamon, and salt until smooth.
Step 2: Pour into dish
Grease a 9×13-inch baking dish and pour in the pumpkin mixture.
Step 3: Add crumble topping
Sprinkle the cake mix evenly over the pumpkin layer. Drizzle melted butter over the top, making sure to cover as much of the cake mix as possible. Sprinkle with pecans or walnuts if using.
Step 4: Bake
Bake at 350°F for 50–55 minutes, or until the top is golden and set but the center is still a little gooey.
Step 5: Cool and serve
Let cool for at least 30 minutes. Slice into squares and serve warm, at room temp, or chilled.
Serving Suggestions
- Top with vanilla ice cream or whipped cream.
- Drizzle with caramel sauce for extra indulgence.
- Serve alongside coffee or spiced tea for a cozy treat.
- Add candied pecans on top for crunch.
Leftovers & Storage
- Fridge: Store covered in the refrigerator for up to 5 days.
- Freezer: Freeze in airtight containers for up to 2 months.
- Reheat: Warm in the microwave for 20–30 seconds or in the oven at 325°F until heated through.
Nutrition & Benefits
This dessert is all about indulgence, but it does offer some nutrition too.
Pumpkin is naturally high in vitamin A, fiber, and antioxidants, while the nuts (if added) give healthy fats and protein.
The crumble topping makes it decadent, but portioning into squares keeps it manageable for a sweet treat that hits the spot without going overboard.
Recipe FAQ
1. Can I make this without cake mix?Â
Yes—use 1 ½ cups flour, 1 cup sugar, 1 tsp baking powder, and a pinch of salt as a DIY substitute.
2. Can I use fresh pumpkin instead of canned?Â
Yes—just roast, puree, and strain it well to remove excess water.
3. Can I double the recipe?Â
Yes—use two baking dishes for larger gatherings.
4. Can I use sweetened condensed milk instead of evaporated?Â
Not directly—it would make the base too sweet. Stick to evaporated milk.
5. How gooey should the center be?Â
It should set enough to slice but still have a soft, custardy texture.
6. Can I make it dairy-free?Â
Yes—use plant-based butter and coconut milk in place of evaporated milk.
7. Do I need to refrigerate leftovers?Â
Yes—the pumpkin base makes it perishable, so store in the fridge.
Gooey, Spiced, and Perfect for Fall
This gooey pumpkin crumble cake is everything I love about fall desserts—cozy spices, creamy pumpkin, and a crunchy topping that ties it all together.
It’s easy to make, looks gorgeous on a dessert table, and tastes even better the next day.
Whether you’re baking it for Thanksgiving, a potluck, or just because you’re craving pumpkin, it’s guaranteed to be a hit.