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Crumb cake is my go to when I want something that looks like a bakery treat but starts with a boxed cake mix, a tender spice cake with a hidden cream cheese swirl under a thick, buttery crumb topping. I made this on a *rainy Sunday morning* when Maddie asked for something to go with hot cocoa, and Lizzie went straight for the corner piece with the most crumbs. It comes together in about 10 minutes of hands on time. If you love cozy breakfast cakes, our lemon blueberry coffee cake is another easy favorite.
This cream cheese crumb cake tastes like a coffee shop crumb cake with a sweet cheesecake surprise baked right in.
Crumb Cake Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 45 minutes
- ⏳ Total Time: 1 hour 55 minutes
- 🍽️ Serving: 24 servings
- ⚡ Calories: 213kcal
- 🌶️ Flavor Profile: Warm spice cake with a cream cheese swirl and buttery crumb topping
- ✋ Difficulty: Easy, about as simple as our banana bundt cake
Quick Answer
Prepare a boxed spice cake mix and spread half of the batter into a greased 9×13 pan. Beat softened cream cheese with sugar, egg, and vanilla, then dollop it over the batter and top with the rest of the batter. Swirl if you like, then bake for about 22 minutes. While it bakes, mix softened butter, flour, sugar, and pumpkin pie spice into large crumbs. Sprinkle the crumbs over the partially baked cake and bake another 22 to 25 minutes until set. Cool completely, drizzle with a simple powdered sugar glaze, and cut into squares.
Jump to:
Why This Recipe Works
Click to see the technique science
- Starts with a cake mix. A boxed spice cake mix does the flavor work for you, so this crumb cake is almost foolproof.
- Hidden cream cheese swirl. A quick cream cheese layer bakes into the middle for a sweet, cheesecake like surprise in every bite.
- Thick, buttery crumbs. A generous crumb topping with pumpkin pie spice gives you that classic bakery crumb cake texture.
- Feeds a crowd. One 9×13 pan cuts into 24 squares, perfect for brunch, potlucks, and holiday mornings.
- Simple glaze finish. A two ingredient powdered sugar glaze makes it look bakery worthy with almost no effort.
- Great make ahead. It keeps well for days and actually tastes even better the next morning with coffee.
Why You’ll Love This Recipe
- It starts with a boxed spice cake mix, so the batter comes together in minutes.
- A hidden cream cheese swirl bakes right into the middle for a cheesecake like surprise.
- The thick, buttery crumb topping tastes just like a bakery crumb cake, even better than our baked cake donuts.
- One 9×13 pan makes 24 squares, so it is perfect for brunch and feeding a crowd.
Key Ingredients
Here is everything you need to make this cream cheese crumb cake.
- Spice cake mix: A boxed spice cake mix is the shortcut base, bringing warm cinnamon and nutmeg flavor with almost no measuring. Prepare it with the eggs, oil, and water on the box.
- Cream cheese: Softened full fat cream cheese, beaten with sugar, egg, and vanilla, makes the sweet swirl baked into the center.
- Butter: Softened salted butter binds the crumb topping into big, tender crumbs. Do not melt it or the topping will spread.
- All purpose flour and sugar: The base of the crumb topping. Mixed with butter just until you get large chunks.
- Pumpkin pie spice: A warm blend of cinnamon, nutmeg, ginger, and clove that gives the crumb topping its cozy, coffee shop flavor.
See recipe card for exact quantities.
Variations and Substitutions
This crumb cake is easy to make your own. Here are a few ideas.
- Swap the spice cake mix for yellow or vanilla cake mix and add 1 teaspoon of cinnamon for a classic crumb cake.
- Use cinnamon instead of pumpkin pie spice in the crumb topping for a more traditional flavor.
- Add a handful of chopped pecans or walnuts to the crumb topping for crunch, like the streusel on our banana nut muffins.
- Stir a little lemon or almond extract into the cream cheese layer for a different twist.
- Skip the glaze and dust the cooled cake with powdered sugar instead.
How to Make Crumb Cake
- Preheat the oven to 325 degrees F and line a 9×13 pan with parchment paper. Beat the softened cream cheese and sugar until smooth, then mix in the egg and vanilla until well combined. Set aside.
- Prepare the spice cake mix according to the box directions, being careful not to overmix. Spread half of the batter evenly into the bottom of the prepared pan.
- Drop scoops of the cream cheese filling over the batter, then spread the remaining batter on top. Swirl gently with a butter knife if you like, then bake for 22 minutes.
- While the cake bakes, mix the softened butter, flour, sugar, and pumpkin pie spice just until large crumbs form. Do not overmix.
- Remove the cake from the oven and sprinkle the crumb topping evenly over the top, breaking apart any large chunks. Bake for another 22 to 25 minutes, until a toothpick in the center comes out clean.
- Cool the cake completely on a wire rack. Whisk the powdered sugar with milk until pourable, drizzle over the top, and cut into squares to serve.
Recipe Tips & Tricks
- Soften the cream cheese and butter fully so the filling beats smooth and the crumbs come together without lumps.
- Do not overmix the crumb topping, stop as soon as you have large chunks so it bakes into tender crumbs instead of a paste.
- Line the pan with parchment so you can lift the whole cake out and cut clean squares.
- Cool completely before glazing, a warm cake will melt the glaze right off.
- Add the crumbs after the first bake so they sit on top instead of sinking into the batter.
- Wipe your knife clean between cuts for neat, bakery style squares.
Serving Ideas and Suggestions
Serve cream cheese crumb cake slightly warm or at room temperature, cut into squares, with a hot cup of coffee or cocoa. It is the perfect thing for a slow weekend brunch or a holiday breakfast spread, and the crumb topping makes it feel like a bakery treat.
Set it out on a brunch table next to our strawberry scones or a batch of banana nut muffins for a spread everyone will love.
Because it cuts into neat squares and keeps for days, it travels well to potlucks and morning gatherings. Pair it with a creamy dessert like our mini cheesecakes for a sweet spread.
Crumb Cake FAQs
Store cream cheese crumb cake covered in the refrigerator for up to 5 days, since it has a cream cheese layer. Let squares come to room temperature or warm them briefly before serving so the cake tastes fresh and soft. You can also keep it at room temperature for a day if your kitchen is cool.
Yes, this crumb cake is a great make ahead dessert. Bake and cool it completely, then cover and refrigerate. It actually tastes even better the next day once the flavors settle. Add the glaze the day you plan to serve it so it stays glossy.
You can freeze the unglazed cake for up to 2 months. Cool it completely, wrap it well, and freeze whole or in squares. Thaw in the refrigerator overnight, then drizzle with fresh glaze before serving.
The crumbs sink when they are added too early or the topping is overmixed into a paste. Add the crumb topping after the first 22 minute bake, when the cake is partially set, and mix the butter and flour only until large chunks form.
Absolutely. Yellow, vanilla, or butter pecan cake mix all work well. If you use a plain flavor, add 1 teaspoon of cinnamon to the batter so it still has that warm crumb cake taste.
No, you can leave it out for a more traditional crumb cake. If you skip the cream cheese, just spread all of the cake batter into the pan, bake, add the crumb topping, and finish baking as directed.
Love easy breakfast cakes? Make our lemon blueberry coffee cake next.
Cream Cheese Crumb Cake
Ingredients
Cream Cheese Filling:
- 12 ounces cream cheese softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 & ½ teaspoons vanilla extract
- Spice cake mix plus ingredients on package
Crumb Topping:
- 1 cup salted butter softened
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
Glaze:
- ½ cup powdered sugar
- 1-2 tablespoons milk
Instructions
- Preheat oven to 325°F. Spay a 9×13 pan with cooking spray and line it with parchment paper.
- Make the cream cheese filling first. Using a hand mixer or standing mixer, cream the room temperature cream cheese and sugar on medium speed until smooth.12 ounces cream cheese, ⅓ cup granulated sugar
- Then combine egg and vanilla and mix in until well incorporated. Set aside.1 large egg, 1 & ½ teaspoons vanilla extract
- In a medium bowl, prepare the cake mix per box instructions, making sure not to overmix.Spice cake mix
- Add half of the cake batter to the pan and spread evenly. Add scoops of the cream cheese filling into the pan. Then top with the rest of the cake batter. You can leave as is or use a butter knife to create swirls. Bake in the oven for 22 minutes.
- While the cake bakes, prepare the crumb topping. Use a standing or handheld mixer to mix the softened butter, flour, sugar, and pumpkin pie spice just until you have large chunks. Do not overmix.1 cup salted butter, 2 cups all purpose flour, 1 cup granulated sugar, 1 tablespoon pumpkin pie spice
- Remove from the oven and sprinkle the topping evenly on top of the cake, breaking apart any overly large chunks. The cake center will still be a little jiggly so do not press into it.
- Bake for another 22-25 minutes, until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool completely on a wire rack before removing from the pan.
- As it cools, prepare the glaze by mixing ingredients in a small bowl. Start with mixing in 1 Tablespoon of milk and then adding a half Tablespoon at a time until desired consistency.½ cup powdered sugar, 1-2 tablespoons milk
- When ready to serve, drizzle the glaze and cut into squares. Enjoy!
Notes
- Parchment paper is a baker’s best friend: It helps in easy removal of the cake from the pan.
- Cream Cheese Consistency: Ensure the cream cheese is softened perfectly. Not too hard or too runny.
- Don’t Overmix: Be gentle with the batter to keep the cake fluffy.
- Baking in Stages: First, bake the cake, then add the crumb topping. This ensures an even cake without the center sinking.
- Patience is Key: Allow the cake to cool completely before slicing. This keeps the crumb layer intact and the cake’s moist crumbs from falling apart.
- Spice it Up: Don’t hesitate to add or reduce the pumpkin pie spice according to your taste.
Nutrition
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