A delightful spiced pumpkin cake with a buttery crumble topping, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even baking.
Grease a 9x13 inch baking pan with butter or non-stick spray.
Use parchment paper for easier removal of the cake.
In a mixing bowl, combine the cake mix, one egg, and melted butter. Mix until well combined.
Ensure the mixture is evenly combined for a uniform crust.
Press the crust mixture evenly into the prepared baking pan.
Use the back of a spoon to smooth out the crust.
In another mixing bowl, beat together the pumpkin puree, two eggs, white sugar, brown sugar, and ground cinnamon until smooth.
Ensure the filling is well mixed for a consistent texture.
Pour the filling over the crust in the baking pan.
Spread the filling evenly for uniform baking.
In a small bowl, mix the reserved cake mix, white sugar, and melted butter until crumbly. Stir in the chopped pecans.
Ensure the topping is crumbly for a perfect texture.
Sprinkle the crumble topping evenly over the filling.
Distribute the topping evenly for a consistent crunch.
Bake in the preheated oven for 40 to 45 minutes, or until the topping is golden brown and the filling is set.
Check the cake with a toothpick; it should come out clean when done.
Allow the cake to cool before slicing and serving.
Serve with whipped cream or ice cream for an extra treat.
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