Happy Wednesday everybody! Y’all, I have no idea what it’s like where y’all are, but we’ve had several days of full on Fall feeling days and it’s been awesome, hence, another pumpkin recipe (just be prepared, there will definitely be more).
There’s just nothing better than cool, crisp mornings and breezy bright blue sky days, and you know what can make them even better?…this cake!! Holy moly you guys, this cake is full on crack addict good (or something like that).
This pumpkin cake is so ridiculously gooey & wonderful, then it’s topped off with a decadent butter/sugar crumble, this cake just screams Fall.
Did I mention how dang easy this cake is to throw together? Yes, this cake was crazy easy to make considering how decadent and wonderful it turns out to be. I was happy as a clam to nosh this cake while watching Sunday football, and let’s be real it doesn’t get much more Fall-like than that. Have a wonderful day you guys!
Alrighty, cake mix, water, egg, oil…
mix, mix, mix…
while the pumpkin cake is baking, make the crumble topping…flour, brown sugar…
then butter, cinnamon & vanilla…
Slice the butter, then using a pastry cutter, or your hands (I ended using my hands) mix all together until crumbly…
the cake partially cooked…
now time for the crumble topping, yummies…
then back into the oven and enjoy!!!
Gooey Pumpkin Crumble Cake
Gooey pumpkin cake with a delicious crumble topping.
- 1 (18.25 Ounce) Box of Yellow Cake Mix.
- 1 (15 Ounce) Can of Pumpkin Puree.
- 1/4 Cup of Vegetable Oil.
- 1 Egg.
- 1/2 Cup of Water.
- 1 Cup (2 Sticks) of Cold Unsalted Butter, Cut Into Pieces.
- 2 1/4 Cups of All-Purpose Flour.
- 1 3/4 Cup of Brown Sugar.
- 1 1/2 Teaspoons of Vanilla.
- 1 1/2 Tablespoons of Cinnamon.
- Powdered Sugar (Optional).
- 9x13 Pan.
- Preheat the oven to 350 degrees F.
- With a handheld or stand mixer with paddle attachment, mix the yellow cake mix, pumpkin puree, vegetable oil, egg and water until well combined.
- Evenly pour the batter into your pan and bake for 15-20 minutes or until the center is just starting to set and remove from the oven.
- In a large bowl place your flour, brown sugar, vanilla, cinnamon, and sliced butter.
- Using your hands or pastry cutter mix breaking the crumbs with your hands into smaller pieces until it's all crumbly.
- Now evenly sprinkle the crumbles over the top of the cake, then place the cake back into the oven for an additional 12-15 minutes.
- Let cool completely, cut into squares and if you want sprinkle the top with powdered sugar and enjoy!
Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.
There’s just nothing better than cool, crisp mornings and breezy bright blue sky days, and you know what can make them even better?…this cake!! Holy moly you guys, this cake is full on crack addict good (or something like that). 
This pumpkin cake is so ridiculously gooey & wonderful, then it’s topped off with a decadent butter/sugar crumble, this cake just screams Fall. 
Did I mention how dang easy this cake is to throw together? Yes, this cake was crazy easy to make considering how decadent and wonderful it turns out to be. I was happy as a clam to nosh this cake while watching Sunday football, and let’s be real it doesn’t get much more Fall-like than that. Have a wonderful day you guys! 
mix, mix, mix…
while the pumpkin cake is baking, make the crumble topping…flour, brown sugar…
then butter, cinnamon & vanilla…
Slice the butter, then using a pastry cutter, or your hands (I ended using my hands) mix all together until crumbly…
the cake partially cooked…
now time for the crumble topping, yummies…
then back into the oven and enjoy!!!
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