Pumpkin Spice Crumb Cake

This is an incredibly easy semi-homemade recipe for crumb cake – and the addition of the “pumpkin spice” is really delicious and perfect for the holidays!




Betty Crocker Super Moist Spice Cake Mix

½ Cup Water

½ Cup Vegetable Oil

3 Eggs

1/3 Cup Pumpkin Puree


Crumb Topping:

4 Cups Flour

2 Cups Sugar

2 Tbsp. Cinnamon

4 Sticks Butter, Melted



1 ½ Cups Confectioners’ Sugar

3-4 Tbsp. Milk or Water

2 tsp. Pumpkin Pie Spice



Combine all cake ingredients in a bowl and mix well.  Pour into a well-greased 9x13 pan (the pan size is important).  Meanwhile, in a bowl, combine all ingredients for the crumb topping and set aside.  Cook the cake approx. 15 minutes at 350 degrees until sides are set and middle is just cooked.  Remove the cake from the oven.  Starting on the outside edges first, top with the crumb topping.  (I usually take a handful of the topping and break into teaspoon sized pieces until all is distributed).  Place the cake back in the oven and finish cooking.  After about 10-15 minutes, check the middle with a toothpick.  When the toothpick is removed clean, immediately remove the cake from the oven and let the cake cool.  While the cake is cooling, combine the glaze ingredients in a separate bowl (making sure all lumps are removed) and drizzle on top of the crumbs.  Enjoy!



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