LIBBY’S® Easy Pumpkin Crumb Cake

LIBBY’S® Easy Pumpkin Crumb Cake
Makes:
20
servings
Prep Time:
10
minutes
Total Time:
90
minutes
based on 14 reviews
10
LIBBY’S® Easy Pumpkin Crumb Cake recipe combines pumpkin, cake mix and chopped nuts for a memorable dessert that is easy to prepare. To serve, cut into bars and top each serving with whipped topping, if desired.

In this recipe:

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Ingredients:

  • 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 large eggs, slightly beaten
  • 1 pkg. (18.25 oz.) yellow or spice cake mix
  • 1/2 cup (1 stick) butter or margarine, melted
  • 1/2 cup chopped pecans or walnuts
  • Whipped topping (optional)

Directions:

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

COMBINE pumpkin pie mix, evaporated milk and eggs in large bowl. Pour into prepared pan.

COMBINE cake mix, melted butter and nuts in large bowl until crumbly (clean hands may be used). Sprinkle over filling.

BAKE for 50 to 55 minutes or until golden brown on top. Cool completely in pan on wire rack. Cut into bars. Top each serving with whipped topping, if desired.


Reviews:

Review This Recipe

Easy Pumpkin Crumb Cake

 Star(s)

Veronica Hadley from BROWNWOOD, TX

This is great with coffe anytime of the day!I also tried this recipe putting cream cheese between the layers...It was soooo good and rich.Have fun with this recipe....I sure did!!!!

Read More Reviews

Review This Recipe
  •  Star(s)

    Loose, but delicious

    Deborah Mannino from ,

    the comments are correct, this was more like a custard. The +++ part was that the flavor was fantastic and everyone loved it. The best of pumpkin pie and crumb cake combined!

  •  Star(s)

    Just okay

    Julie Gorton from GRAND BLANC, MI

    I was not overwhelmed by this recipe. The topping wasn't as crunchy as I would've liked, so there would be a contrast between the pumpkin and the topping. I didn't find this to be anything special.

  •  Star(s)

    Good, but not what I expected

    Kristy Babbitt from Arizona

    I made this for a Christmas Party and it was good, but it was difficult to get out of pan and i had to leave it in pan, because it was too runny to put on a nice Christmas plate. It was good with whipped topping, though.

  •  Star(s)

    More like custard

    Nagisa Detchemendy from Saint Leonard, MD

    Just as someone mentioned in a review, this is more like custard than cake. This cannot be served as bars as you have to scrape the custard from the bottom of the pan. It tastes fine but nothing special. I'm not sure I'll make this again.

  •  Star(s)

    Almost better than pumpkin pie!!

    Karen Cesarz from Cleveland, OH

    I made this wonderful dessert as a belated birthday "cake" for one of my nurse, work associates, June. She loved it & shared it with us. I recommended your VeryBestBaking site to all of the nurses I work with.

  •  Star(s)

    So Yummy!!

    Kerrie Ganes from Fort Smith, AR

    This recipe was easy and a big hit with the family. I've given this recipe to everyone I know!!

  •  Star(s)

    We enjoyed this recipe

    Karen May from Erie, PA

    I made this for my family. I used the spice cake with it and it turned out really good. My family enjoyed it.

  •  Star(s)

    Good but nothing special

    Diana Llora from Huntersville, NC

    It was more like a custard than a cake. The flavor was okay but it didn't make me say "WOW". My family though it was okay but no one requested that I make it again.

  •  Star(s)

    Super Easy, but ...

    Catherine Glatthar from SPARKS, NV

    Super easy to make, but the custard is not firm enough to serve as bar cookies. I cut it into squares and served it with a spatula, but even then some of the custard stayed in the pan. I got rave reviews and will likely make this again. It's a great alternative to pumpkin pie.

  •  Star(s)

    Family Favorite

    Sheri Sering from Crawfordsville, IN

    I fixed this crumb cake today and it has already become a family favorite. It reminded us of pumpkin pie but was a lot easier. It's a keeper!

  •  Star(s)

    I had this at my friends house

    GINGER Bier from GLEN ELLYN, IL

    You have to try it , I am so excited you have this recipe I am making it today

  •  Star(s)

    Purchaser

    Molly from Louisville

    Brought it to work and everyone liked it. Very easy. Going to make it for Thanksgiving dinner. Kind of like pumpkin pie with a different twist.

  •  Star(s)

    Easy Pumpkin Crumb Cake

    Veronica Hadley from BROWNWOOD, TX

    This is great with coffe anytime of the day!I also tried this recipe putting cream cheese between the layers...It was soooo good and rich.Have fun with this recipe....I sure did!!!!

  •  Star(s)

    Nice Change

    Linda Baesler from PALM BAY, FL

    This is a nice change and very light dessert. Very flavorful. I would double the amount of pumpkin filling the next time as the cake overwhelms the pumpkin. I recommend using a butter-flavored cake mix. (It will be the only time anyone will see a cake mix in my house.)

Nutrition Facts

Serving Size: 1/20 of recipe

Servings Per Recipe: 20 

  • Calories: 230
  • Calories from Fat: 100
  • Total Fat: 11g (16% of DV)
  • Saturated Fat: 4.5g (22% of DV)
  • Cholesterol: 35mg (12% of DV)
  • Sodium: 270mg (11% of DV)
  • Carbohydrates: 31g (10% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 21g
  • Protein: 3g
  • Vitamin A: 45% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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LIBBY’S® Easy Pumpkin Crumb Cake

Ingredients

  • 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 large eggs, slightly beaten
  • 1 pkg. (18.25 oz.) yellow or spice cake mix
  • 1/2 cup (1 stick) butter or margarine, melted
  • 1/2 cup chopped pecans or walnuts
  • Whipped topping (optional)

 

Directions

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

COMBINE pumpkin pie mix, evaporated milk and eggs in large bowl. Pour into prepared pan.

COMBINE cake mix, melted butter and nuts in large bowl until crumbly (clean hands may be used). Sprinkle over filling.

BAKE for 50 to 55 minutes or until golden brown on top. Cool completely in pan on wire rack. Cut into bars. Top each serving with whipped topping, if desired.

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