Crumb Cake Mix


Have you ever thought of making your own cake mix? This recipe is quick and easy. It makes about 6 cups of cake mix and is perfect for a small family. The recipe is easily doubled. Half Splenda/half sugar or Splenda for baking can be used in the mix with equally good results. This recipe is an adaption of a recipe that comes from More Make a Mix Cookery. Use this recipe when making dump cakes or Chocolate Crumb Cake, Lemon Pound Cake of Yellow Crumb Cake (recipes to be posted seperate).

Recipe From

Provided by PaulaG

Time 10m

Yield 6 cups

Categories Low Cholesterol


  • If a large bowl, combine all ingredients and mix thoroughly.
  • Spoon into a container with a tight-fitting lid.
  • Mix makes approximately 6 cups cake mix.
  • Close container and label with date and contents.
  • Store in dry place.
  • Use within 10 to 12 weeks.

Crumb Cake Mix image

Number Of Ingredients: 5


  • 3 1/2 cups all-purpose flour
  • 2 1/2 cups granulated sugar
  • 2 tablespoons cornstarch
  • 3 1/2 tablespoons baking powder
  • 3/4 teaspoon salt


This simple crumb cake is the BEST I ever tasted. The cake is so moist, and there is a ton of buttery crumb topping to die for. It's my aunt's recipe from the 1970's (hence the 1 pound of butter) and therefore of uttermost decadence, but oh so addictive! I've made this recipe so many times, with so many compliments. I basically eyeball the measurements now (I like a lot of cinnamon) but below is the original recipe.

Recipe From

Provided by rgilmore212

Time 1h45m

Yield 16

Categories Dessert Recipes,Cakes,Cake Mix Cake Recipes,Yellow Cake


  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18-inch jellyroll pan.
  • Beat the yellow cake mix, water, eggs, and 1/2 cup softened butter together with an electric mixer in a mixing bowl until thoroughly blended, about 2 minutes on medium speed. Pour the cake batter into the prepared jellyroll pan.
  • Bake in the preheated oven until the edges of the cake are light brown but the middle of the cake is still slightly gooey, 15 to 17 minutes.
  • While the cake is baking, mix together the brown sugar, cinnamon, vanilla extract, butter, and flour together in a large bowl until the mixture forms medium crumbs. Remove the cake from the oven, and press about 3/4 of the crumb topping onto the top of the almost-baked cake. Reserve the remaining topping.
  • Return the cake to the oven, and bake an additional 10 to 12 minutes, until the crumb topping is firm and the cake is cooked all the way through.
  • Remove the cake from the oven, and sprinkle with the remaining crumb topping. Let the cake cool to room temperature, and sprinkle with confectioners' sugar.

Outrageously Buttery Crumb Cake image

Number Of Ingredients: 10


  • 1 (18.25 ounce) package yellow cake mix
  • ⅔ cup water
  • 3 eggs
  • ½ cup butter, softened
  • 1 ⅓ cups packed brown sugar
  • 1 tablespoon ground cinnamon, or to taste
  • 1 tablespoon vanilla extract
  • 1 ½ cups butter
  • 4 ½ cups all-purpose flour
  • 1 tablespoon confectioners' sugar for dusting


This will be the last crumb cake recipe you'll ever need. It's wonderful. It's my friend Fran's mother's recipe. It's far from low fat and I guess that's what makes it such a delicious cake. Everyone will ask you for the recipe.

Recipe From

Provided by luvmybge

Time 50m

Yield 1 large crumb cake

Categories Breads


  • Grease and flour a cookie sheet with sides (11 x 17 or 10 1/2 x 15) just watch the time.
  • Mix cake using above ingredients.
  • Spread in cookie sheet.
  • Bake 350° for 20 minutes (20 minutes is the time for the 10 1/2 x 15 pan), so a little less time if you are using the bigger pan.
  • I like the 11 x 17 pan.
  • Crumbs: Add ingredients to bowl and mix together.
  • Spread in chunks covering cake.
  • Bake 15 minutes more.
  • Cool.
  • Sprinkle with powdered sugar.

Crumb Cake image

Number Of Ingredients: 9


  • 1 (18 1/4 ounce) box butter recipe cake mix
  • 1/4 cup butter, softened
  • 4 large eggs
  • 1 cup water
  • 1 1/2 cups butter (VERY SOFT-almost melted)
  • 3 cups flour
  • 1 cup sugar
  • 3 teaspoons vanilla
  • 3 teaspoons cinnamon


This delightful coffee cake has a lightly crunchy topping and a lovely filling of nuts, brown sugar and cinnamon. It tastes delicious.-Valma Devall, Kennewick, Washington

Recipe From

Provided by Taste of Home

Time 1h15m

Yield 18 servings.


  • In a large bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Pour half of the batter into a greased 13x9-in. baking pan. , Combine filling ingredients; sprinkle over batter. Carefully top with remaining batter. For topping, combine the flour, sugars and cinnamon in a bowl; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Combine icing ingredients; drizzle over coffee cake.

Crumb Coffee Cake image

Number Of Ingredients: 24


  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs, lightly beaten
  • 1-1/2 teaspoons vanilla extract
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • 1/2 cup chopped walnuts
  • 1/4 cup packed brown sugar
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 7 tablespoons all-purpose flour
  • 1/4 cup packed brown sugar
  • 3 tablespoons sugar
  • 2 teaspoons ground cinnamon
  • 5 tablespoons cold butter
  • 1 cup chopped walnuts
  • ICING:
  • 1/4 cup confectioners' sugar
  • 1-1/2 teaspoons whole milk
  • 1/4 teaspoon vanilla extract


It's no secret that the best part of a crumb cake is, well, the crumb! Unlike other versions, this sheet pan dessert is half cake and half crumb topping, for more deliciousness in every slice. The cake part is perfectly sweet, with just the right amount of tang from the sour cream, while the topping is mega buttery and spiked with cinnamon. Win-win!

Recipe From

Provided by Food Network Kitchen

Time 2h30m

Yield 10 to 12 servings

Categories dessert


  • For the crumb: Combine the brown sugar, granulated sugar, cinnamon and salt in a medium bowl. Drizzle in the butter and mix with a fork until just combined. Add the flour and mix with the fork until it has been evenly distributed and small to medium clumps have formed. Do not overmix or it will turn into a paste.
  • For the cake: Preheat the oven to 350 degrees F. Spray an 18-by-13-inch rimmed baking sheet with cooking spray. Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
  • Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg one at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream in 2 batches, starting and ending with the flour. Beat until just incorporated.
  • Spoon the cake batter (it will be very thick) into the prepared baking sheet and smooth with an offset spatula. Sprinkle on the crumb topping and press gently into the batter to adhere.
  • Bake until the cake and topping are golden brown, and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the baking sheet, about 1 hour. Slice and serve from the baking sheet.

Sheet Pan Crumb Cake image

Number Of Ingredients: 16


  • 1 1/2 cups packed dark brown sugar
  • 2/3 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon kosher salt
  • 2 sticks (1 cup) unsalted butter, melted
  • 3 cups all-purpose flour (see Cook's Note)
  • Nonstick cooking spray, for the baking sheet
  • 3 cups all-purpose flour (see Cook's Note)
  • 1 3/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 1/4 cups sour cream


Pretty pieces of fresh raspberries peek out from every piece of this moist, tender cake.

Recipe From

Provided by By Betty Crocker Kitchens

Time 1h30m

Yield 9

Categories Dessert


  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
  • In large bowl, beat cake mix, sour cream, oil, water and egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread in pan. Place raspberries on top of batter.
  • In small bowl, stir topping ingredients with fork until well mixed. Sprinkle evenly over batter and raspberries.
  • Bake 9-inch pan 30 to 40 minutes, 8-inch pan 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes before serving. Garnish with fresh raspberries and mint leaves.

Raspberry Crumb Cake image

Number Of Ingredients: 12


  • 1/2 box Betty Crocker™ Super Moist™ yellow cake mix (1 2/3 cups)
  • 1/4 cup sour cream
  • 3 tablespoons vegetable oil
  • 3 tablespoons water
  • 1 egg
  • 3/4 cup fresh raspberries
  • 1/2 cup sugar
  • 1/3 cup sliced almonds
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 3 tablespoons butter or margarine, softened
  • Fresh raspberries, if desired
  • Fresh mint leaves, if desired


This recipe was given to me by a friend. It's been a hit with my children and family.

Recipe From

Provided by Debbie

Time 1h

Yield 18

Categories Fruits and Vegetables,Vegetables,Squash


  • Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
  • Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan.
  • In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
  • In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.
  • Bake in preheated oven for 40 to 45 minutes.

Pumpkin Crumb Cake image

Number Of Ingredients: 11


  • 1 (18.25 ounce) package yellow cake mix
  • 1 egg, beaten
  • ½ cup butter, melted
  • 1 (15 ounce) can pumpkin puree
  • 3 eggs, beaten
  • ½ cup white sugar
  • ¼ cup packed brown sugar
  • 1 ½ teaspoons ground cinnamon
  • ½ cup white sugar
  • 3 tablespoons butter, softened
  • ½ cup chopped nuts


New York Crumb Cake is quite a popular dessert at Foster's Markets in the Raleigh-Durham area of North Carolina. Owner Sara Foster estimates that her shops sell three to four pounds of crumb cake every day, mostly to transplanted New Yorkers.

Recipe From

Provided by Martha Stewart

Yield Makes one 9-by-12 1/2-inch cake

Categories Food & Cooking,Dessert & Treats Recipes,Cake Recipes


  • Place rack in center of oven, and heat oven to 325 degrees. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.
  • Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.
  • Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.
  • Transfer baking pan to a wire rack to cool. Dust with confectioners' sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.

New York Crumb Cake image

Number Of Ingredients: 12


  • 2 tablespoons canola oil, plus more for pan
  • 4 cups all-purpose flour, plus more for pan
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 2 teaspoons pure vanilla extract
  • 1 cup packed light-brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • Confectioners' sugar, for dusting

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