Pumpkin Crumb Cake

Make the topping: Add sugar and butter to the reserved cake mix. Stir until crumbly. Sprinkle the topping over the pumpkin layer. Sprinkle with walnuts, if desired.

Bake the cake: Bake the cake in a preheated oven until a toothpick inserted into the center comes out clean.

How to Store Pumpkin Crumb Cake

Store your leftovers in an airtight container at room temperature or in the refrigerator for up to three days.

Ingredients

Crust:

1 (15.25 ounce) package yellow cake mix, divided

1 large egg, beaten

½ cup unsalted butter, melted

Pumpkin Layer:

1 (15 ounce) can pumpkin puree

½ cup white sugar

¼ cup packed brown sugar

3 large eggs, beaten

1 ½ teaspoons ground cinnamon

Topping:

½ cup white sugar

3 tablespoons unsalted butter, softened

½ cup chopped walnuts (Optional)

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Make crust: Measure 1 cup cake mix into a medium bowl; set aside for topping. Combine remaining cake mix, melted butter, and egg in a large bowl; mix until well combined. Pat mixture into the bottom of the prepared pan.

Make pumpkin layer: Mix pumpkin puree, white sugar, brown sugar, eggs, and cinnamon in a large bowl until well combined. Pour over crust.

Make topping: Add sugar and softened butter to the reserved cake mix and stir until crumbly. Sprinkle topping over pumpkin layer, then scatter walnuts over top.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.