Comments on: Pumpkin Cream Cheese Crumb Cake

By: Danielle

Danielle — Thu, 03 Dec 2020 16:58:56 +0000

In reply to Jade. Hi, Jade! Did you make sure to use a 9-inch springform pan? The filling is a bit thinner, similar to cheesecake batter, but it should bake up just fine. I hope it turned out okay for you!

By: Jade

Jade — Thu, 03 Dec 2020 16:18:05 +0000

I made this tonight and unfortunately my cream cheese filling was too runny and half of cake batter on top didn’t cover it at all. Cake batter is too little. Just sunk into the runny cheese filling ? the crumble on top is way too much but I still put it all to cover the cheese fillings. It’s in the oven now. I don’t know what it will be like at all?

By: Sharon Yeudall

Sharon Yeudall — Thu, 08 Oct 2020 03:33:07 +0000

In reply to Stacey @ Bake.Eat.Repeat..

Sounds very good . Will try it when I get my pumpkin cut up and cooked.

By: Danielle

Danielle — Thu, 24 Sep 2020 16:50:23 +0000

In reply to Maria Salva. Hi, Maria! I would recommend using a traditional oven to ensure that it turns out right.

By: Maria Salva

Maria Salva — Thu, 24 Sep 2020 02:02:02 +0000

Our oven had to retire ? and all thats left is a toaster and a microwave oven in our kitchen… will i still be able to bake this on the m.oven or it has to be the traditional big ones?

By: Danielle

Danielle — Sun, 14 Jun 2020 16:55:10 +0000

In reply to Rudy. So happy you enjoyed the recipe, Rudy!

By: Rudy

Rudy — Sun, 14 Jun 2020 02:59:32 +0000

Amazing dish! Made this the other day for family. Everyone loved it! Personally, found the cream cheese filling to taste better cold the next day. We also used only one egg in the pumpkin cake instead of two to avoid an overly strong egg flavor. Really love your recipes so far of the ones we’ve tried.

By: Danielle

Danielle — Mon, 07 Oct 2019 14:13:35 +0000

In reply to Karen. I think you could double it and bake it in a 9x13 pan! You may not need to double the topping though since it does make quite a bit. If you have any leftover batter, you can always make some cupcakes/muffins with that too.

By: Karen

Karen — Mon, 07 Oct 2019 05:51:01 +0000

This looks & sounds so yummy. Could you make this in a 9×13 pan? Would you double everything? What would you recommend for baking time? I think k I would try putting all the cake batter in the 9×13 and swirl the cream cheese into the batter and the lots of the topping! I’m wanting to make this to take to work for a treat.

By: Danielle

Danielle — Fri, 22 Feb 2019 15:23:32 +0000

In reply to Radhika.

Yes, but I’m not sure how well the topping would hold up if you make it in a bundt pan. Also, this wouldn’t be quite enough batter for a full bundt cake, you could use this recipe and leave out the cream cheese swirl: https://www.livewellbakeoften.com/pumpkin-cream-cheese-bundt-cake/.