Cooking Tips
- Spice Adjustment: If you prefer, substitute the spices with 1½ teaspoons of pumpkin pie spice.
- Topping Perfection: Keep the butter cold when making the crumble to ensure the best texture.
- Make-Ahead Friendly: Bake the cake a day in advance and store it covered in the fridge. Serve at room temperature or slightly warm.
- Garnish Ideas: Add chopped pecans or caramel drizzle for extra flair.
Serving Suggestions
- Serve warm with vanilla ice cream for a decadent dessert.
- Pair with a pumpkin spice latte for the ultimate fall treat.
- Store leftovers in the refrigerator and enjoy within 3 days.
FAQ’s
Q: Can I use a spice cake mix instead of yellow cake mix?
A: Absolutely! Spice cake mix adds even more autumn flavor to the recipe.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 15–20 seconds.
Q: Can this cake be made gluten-free?
A: Yes! Use a gluten-free cake mix to adapt the recipe.
Q: Can I freeze this cake?
A: Yes, freeze tightly wrapped portions for up to 2 months. Thaw in the fridge overnight and warm before serving.
Q: Can I add nuts to the topping?
A: Definitely! Chopped pecans or walnuts work wonderfully in the crumble.
