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Pumpkin Crumble Cake

Pumpkin Crumble Cake 1

As far as we’re concerned, every party needs a cake, no matter what kind of party it is. We’re also of the opinion that while every party needs a cake, not every cake needs a party. Luckily, this autumn delight is great for any occasion, even if it’s just tea time or coffee. No party needed!

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It’s delightfully easy cake, and unique too. The bottom layer is smooth and a little bit custardy like pumpkin pie, while the top has your traditional cake texture. Chopped pecans and butter give the topping a crumble-like crunch and a nice salty bite in contrast to the sweetness below. The recipe uses a boxed cake mix, but you never even end up mixing up that mix… you just dump it on top of the pumpkin mixture!

Pumpkin Crumble Cake 2

Pumpkin Crumble Cake

1 hour to prepare serves 10-12


  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 4 eggs
  • 1 1/2 cups granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • pinch of ground cloves
  • 1 teaspoon salt
  • 1 box yellow cake mix
  • 1 cup pecans, chopped
  • 1 cup butter, melted
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  1. Preheat oven to 350°F and lightly grease a 9x13-inch baking dish. Set aside.
  2. In a large mixing bowl, beat the pumpkin, evaporated milk, eggs, sugar, and spices with an electric mixer until smooth. Spread evenly into prepared baking dish.
  3. Pour the dry cake mix evenly over the top of the pumpkin mixture. Top with chopped pecans and melted butter.
  4. Bake until pumpkin filling is set and the top is golden brown, about 60 minutes. Serve with ice cream and enjoy!