Pumpkin Crumb Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pumpkin crumb cake is a fast, easy no-mixer cake with rich pumpkin flavor and a buttery pecan crumb topping. It's tender and perfect for fall entertaining or a simple coffee cake.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 2 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree (use the remainder in these recipes)
- 1/2 cup canola or vegetable oil
- 2 to 3 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (or to taste)
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 6 tablespoons unsalted butter (melted)
- 1/2 cup Fisher Chopped Pecans
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 216mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 131mg
- Calcium
- 30mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 216MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.