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5 from 8 votes

Pumpkin Breakfast Cake with Pecan Crumble

With a wonderful soft, moist crumb and a crunchy, sweet crumble top, you and your guests will remember this cake long after it disappears.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: breakfast,, brunch,, cake, pumpkin
Servings: 8 slices
Calories: 387kcal
Author: Tricia


For the pecan crumble:

  • cup chopped pecans
  • 2 ½ tablespoons light brown sugar lightly packed
  • 1 tablespoons all-purpose flour
  • 1 tablespoon unsalted butter melted
  • ½ teaspoon pumpkin pie spice or ground cinnamon

For the breakfast cake:

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ cup granulated sugar
  • 2 ½ teaspoons pumpkin pie spice
  • 2 large eggs lightly beaten
  • 1 cup canned pumpkin puree (not pie filling)
  • ½ cup unsalted butter melted and cooled
  • 1 teaspoon vanilla extract
  • cup whole milk


To make the pecan crumble:

  • In a small bowl stir the pecans, brown sugar, flour, butter, and pumpkin pie spice together until well combined. Refrigerate until needed.

To make the breakfast cake:

  • Preheat oven to 325°F. Turn the base of an 8-inch springform pan upside down so you can easily slide the cake off. Lightly spray the pan with vegetable cooking spray. Line the bottom with a round piece of parchment paper. Set aside.
  • In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, granulated sugar and pumpkin pie spice. Make a well in the center and set aside.
  • In a small mixing bowl lightly whisk the eggs. Add the pumpkin puree, melted cooled butter, vanilla and milk. Fold together with a rubber spatula until blended.
  • Pour the pumpkin mixture into the flour mixture and fold together with a spatula until the flour is incorporated. The batter will be thick.
  • Gently scoop the batter into the prepared pan and smooth the top with an off-set spatula or back of a spoon. Set the cake aside and allow it to rest for 10-15 minutes before baking. This step helps give it some loft and puffiness. When ready to bake, top with pecan crumble.
  • Bake at 325F until a wooden skewer comes out with clean, about 55-60 minutes. Tent with foil after 30-minutes to prevent over-browning of the pecan topping.
  • Allow the cake to cool on a rack for 30 minutes before removing the sides of the pan. Slide onto a serving plate, cut into wedges and enjoy slightly warm or cooled. Store leftovers in a sealed container at room temperature for a day or two, or refrigerate for longer storage.


  • To make your own pumpkin pie spice combine 2 teaspoons cinnamon, 1/4 teaspoon allspice and 1/4 teaspoon ginger.
  • If you don’t have a springform pan, you can bake this cake in a 9-inch square pan or a 9-inch springform pan. Reduce the baking time to 40-50 minutes and increase the temperature to 350F. You can also use a high-sided 9-inch layer cake pan but for easy removal I recommend the springform pan. I use a dark, non-stick springform pan for this recipe.
  • Freeze leftover canned pumpkin in an airtight container for up to a month.


Calories: 387kcal | Carbohydrates: 52g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 338mg | Potassium: 160mg | Fiber: 2g | Sugar: 24g | Vitamin A: 5245IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 3mg