Crumb Cake Recipe With Cake Mix
What do you get when you combine a thick buttery and crumbly streusel-like topping with a moist vanilla cake? My easy crumb cake recipe!
Have you heard of a New York crumb cake before? The only major difference between this style of crumb cake and an ordinary crumb cake or coffee cake is the amount of streusel topping. A New York-style crumb cake has a thicker layer of crumb topping, as you can see in the above photo.
Personally, I say the more soft crumb topping the better. It’s my favorite part and fortunately, this one stays put while you eat it. Made with flour, brown sugar, butter, and ground cinnamon, it’s the perfect combination of buttery sweet flavor and crumbly texture. I pair this with a moist vanilla cake base for a crumb cake recipe that’s to die for!
Let me tell ya… this is the (yeah, I said it) that’s super easy to make and ready in about an hour. Mix the cake batter, mix the crumb topping, then combine the two, and bake! That’s all there is to it. I developed this recipe after LOVING the ones I purchased in the grocery store and it can be found on page 83 of my cookbook, Sweetness. Ready to give it a go?
Recipe Ingredients
- Cake mix: yellow cake mix, butter golden, or white cake mix.
- Whole milk
- Eggs
- Vanilla extract
- Unsalted butter
- All-purpose flour
- Light brown sugar
- Ground cinnamon
How to Make My Easy Crumb Cake Recipe
Preheat the oven to 350 degrees. Lightly coat a 9×13-inch baking dish with cooking spray and set aside.
Place the cake mix…
Milk…
Eggs…
Vanilla…
And melted butter in a large bowl.
Beat with an electric mixer at medium speed until blended and smooth, scraping down the side of the bowl with a if needed (about 2 minutes).
Pour the cake batter into the prepared pan.
In a separate medium bowl, combine the butter…
Flour…
Brown sugar…
And cinnamon.
Cut together using a long-tined fork or pastry cutter until well-mixed and crumbly.
Sprinkle the crumb mixture over the cake layer.
Bake until a toothpick inserted in the center comes out clean (about 45 minutes).
Allow to cool slightly and then cut her up! How delicious does that look?
Sprinkle the top with confectioners’ sugar or powdered sugar, if desired, or serve as is. Enjoy!
Storage
Store leftover cake in an airtight container at room temperature for up to 4 days. You can also freeze leftovers for up to 3 months, just thaw at room temperature before serving and add an extra dusting of sugar if desired.
Recipe Notes
- For added flavor and texture, add 1/2 cup of chopped nuts to your crumble topping. Chopped walnuts and pecans are the most popular, but you could also use pistachios, hazelnuts, or almonds.
- We want this to be a soft crumb topping, so don’t overmix the ingredients, just mix until combined.
Check out these other delicious crumb cake recipes:
Cherry Crumb Cake With Cake Mix
Ingredients
Cake
- 1 box yellow, butter golden, or white cake mix
- 3/4 cup whole milk
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup butter, melted and cooled slightly or 1 stick
Crumb Topping
- 1 cup butter at room temperature or 2 sticks
- 3 cups all-purpose flour
- 1 cup packed light brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees. Lightly coat a 9x13-inch baking dish with cooking spray and set aside.
- Place the cake mix, milk, eggs, vanilla, and melted butter in a large bowl. Beat with an electric mixer at medium speed until blended and smooth, scraping down the side of the bowl with a rubber spatula if needed (about 2 minutes). Pour the cake batter into the prepared pan.1 box yellow, butter golden, or white cake mix, 3/4 cup whole milk, 3 large eggs, 2 teaspoons vanilla extract, 1/2 cup butter, melted and cooled slightly
- In a separate medium bowl, combine the butter, flour, brown sugar, and cinnamon and cut together using a long-tined fork or pastry cutter until well mixed and crumbly. Sprinkle the crumb mixture over the cake layer.1 cup butter at room temperature, 3 cups all-purpose flour, 1 cup packed light brown sugar, 1 tablespoon ground cinnamon
- Bake until a toothpick inserted in the center comes out clean (about 45 minutes). Allow to cool slightly and then sprinkle the top with confectioners' sugar, if desired.
Video
Nutrition
“Aim above morality. Be not simply good, be good for something.”
~ Henry David Thoreau, Submitted by Sabrina Wenning
Hi Christy, I will have to check when next I go to town and see if our local bookstore has your book in. I am not sure if it will be released here in Australia yet, but I will put an order in. I have your other two books and the Taste of the South Southern Plate Suppers magazine, which have provided me with some new family favorite recipes and reminded me of some that I grew up with. The Fire and Ice salad is one from my younger years that I loved. Hope you get to meet some awesome people on your book tour, and enjoy the fruits of your labor, good luck with it all. If you ever come to Australia I will be first in line to meet you. god bless from Judi
Thank you! This looks great! Can I use skim milk in place of whole?
I, too, love the grocery store crumb cakes and will be tring these out some time soon!
Looks perfect for the Oldies Dance dessert table tomorrow night at church…thanks, Christy!
This looks delicious Christy!! 🙂
Lol@-‘Hate it’ typo lol..I’m sure you meant ATE;)
ack! Thanks! Fixed it! 🙂 Of course, it went out in email like that… lol
Lol!! You’re welcome. It gave me a chuckle. Yeah I noticed it in the newsletter first haha:) have a great weekend!!
Got my copy of Sweetness yesterday ! Can’t wait to try this recipe and a whole bunch more ! Thanks, Christy…you’re the best !
Thank you so much, Lily!!! I hope you love it!
Wow that’s a PURDY cake! 🙂
Thanks, Christy!
Thank you, Bobby! Pour the coffee and I’ll cut us a slice!