Cream Cheese Crumb Cake

This crumb cake starts with a spice cake mix and bakes up with a hidden cream cheese swirl under a thick, buttery crumb topping, finished with a simple glaze.

Course Dessert

Cuisine American

Keyword Crumb Cake

Prep Time 10

Cook Time 45

Total Time 1 55

Servings servings

Calories 213kcal

Author Jason Decker

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.

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