Gooey Pumpkin Crumble Cake 🎃🍁

Ingredients:

For the Cake Base:

1 box yellow cake mix

1 egg

1/2 cup unsalted butter, melted

For the Pumpkin Filling:

1 (15 oz) can pumpkin purée

2 large eggs

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/4 cup milk

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

For the Crumble Topping:

1 cup yellow cake mix (reserved from base)

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/4 cup unsalted butter, cold and cubed

Directions:

Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.

Make the cake base: In a medium bowl, combine the yellow cake mix (reserving 1 cup for the topping), egg, and melted butter. Press the mixture into the bottom of the prepared baking dish to form an even layer.

Prepare the pumpkin filling: In a large bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar, milk, vanilla extract, cinnamon, nutmeg, cloves, and salt until smooth and well combined. Pour the filling over the cake base.

Make the crumble topping: In a separate bowl, combine the reserved 1 cup of cake mix, brown sugar, cinnamon, and cold cubed butter. Use a pastry cutter or your fingers to mix until the topping becomes crumbly. Sprinkle the crumble evenly over the pumpkin layer.

Bake: Bake for 40-45 minutes, or until the edges are set and the center is slightly gooey. Let the cake cool for 20 minutes before serving.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour

Kcal: 380 kcal | Servings: 12

Tips:

Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence.

Store leftovers in the refrigerator for up to 3 days and reheat before serving.

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