Easy Cinnamon Crumb Cake (Made with Cake Mix)

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This Cinnamon Crumb Cake is proof that a boxed cake mix can turn into something pretty darn delicious. We’re talking soft, moist cinnamon cake thanks to a little vanilla pudding mix, topped with a thick layer of buttery brown sugar crumbs. And honestly, isn’t the crumb topping the whole reason we’re here? It takes just 15 minutes to throw together, making it perfect for weekend mornings, holiday brunch, or sneaking a little something sweet with your afternoon coffee.

A Little Cake Mix Magic

Listen, I love baking from scratch, but I also love a good shortcut. Especially when it tastes this good.

The secret to this cake is a box of instant vanilla pudding mix. Why add pudding to cake? It helps make the cake extra soft, moist, and tender. The starches in the pudding mix help hold onto moisture as the cake bakes, so you get that delicious, almost melt-in-your-mouth texture. Plus, it adds a little extra vanilla flavor. Can never have too much vanilla.

And then there’s that buttery cinnamon crumb topping. It’s sweet, a little crunchy around the edges, and basically the star of the show.

I actually made this cake for Vince’s birthday one year, and it didn’t last long. I don’t think we even sat down to eat a proper slice. It was more like a forkful with morning coffee, another bite after lunch, and a little something sweet before bed. You know, quality control.

And here’s the funny part. One of my friends makes this cake all the time for family gatherings, and she always tells me the same thing: it’s so easy, everyone loves it, and nobody can believe it starts with a boxed cake mix. Ha! I mean, that’s about the best compliment a shortcut recipe can get!

How to Make Cinnamon Crumb Cake

This is one of those recipes that looks like you spent way more time making it than you actually did. My favorite kind!

Make the cake batter. Mix together the yellow cake mix, instant vanilla pudding, cinnamon, water, oil, and eggs. Spread everything into a greased 9×13-inch baking pan.

Make those buttery crumbs. Stir together the melted butter, flour, brown sugar, granulated sugar, cinnamon, and salt until little crumbly clusters form. Some big, some small. No need to get fancy here.

Top and bake. Sprinkle the crumbs all over the cake batter, gently pressing them into the surface. Bake at 350°F for about 35 minutes, or until the center is baked through.

Let the cake cool a bit before slicing. A dusting of powdered sugar is always pretty, but between you and me, this cake really doesn’t need anything else.

Let’s Talk About That Crumb Topping

Because we all know it’s the best part.

The combination of melted butter, brown sugar, granulated sugar, flour, and cinnamon makes the most delicious little buttery crumbs. Some bake up soft and tender, while others get slightly crisp around the edges. SO good.

When you’re mixing the topping, don’t worry about making perfectly sized crumbs. I actually like having some larger chunks mixed in with the smaller ones. More crumb topping in one bite? Yes, please.

One little trick: gently press the crumbs into the batter before baking. This helps them stay put when you slice the cake instead of ending up all over your counter. Although I wouldn’t judge you for eating those fallen crumbs either.

A Few Things Worth Knowing Before You Bake

This cake is pretty hard to mess up, but there are a few things I want you to know.

Don’t make the pudding. I know it sounds funny, but you’re adding the dry instant pudding mix directly to the cake batter. No milk, no whisking up pudding beforehand. Just dump it in!

Don’t go crazy mixing. Once everything is combined, you’re good. Overmixing can make the cake less tender, and nobody wants that.

Give the center a little attention. The topping might look perfectly golden before the cake is finished baking. Stick a toothpick into the center to make sure it’s done. If it comes out with cake batter on it, pop that baby back in for a few minutes.

Let it cool a little. I know, waiting is the worst. But giving the cake some time to settle will make slicing much easier. Plus I’m not sure how I feel about warm cake? Ya know?

More Cinnamon Goodness

If you’re anything like me and can never say no to a cinnamon dessert, my Cinnamon Coffee Cake Muffins are another delicious option for breakfast or brunch. Clearly, I like coffee cake.

If you’re feeling a little fancy, try my homemade version of Cinnamon Coffee Cake. It has all the warm and cozy flavors, but is made from scratch and has a cinnamon swirl in the center. And when fall baking season rolls around, my Pumpkin Crumb Cake is another good excuse to eat cake for breakfast.

I Hope You Love It!

Sometimes the easiest recipes turn out to be the ones we make over and over again, and this cinnamon crumb cake is definitely one of those.

If you make it, I’d love to know what you think! Leave a comment and star rating below. And tell me, are you a big crumb topping person too? Because I feel like we could be friends.

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Yield: 15 servings

Easy Cinnamon Crumb Cake (Made with Cake Mix)

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This easy Cinnamon Crumb Cake starts with a yellow cake mix and instant vanilla pudding for an incredibly soft, moist cake. Topped with a buttery brown sugar cinnamon streusel, it's perfect for breakfast, brunch, or dessert!

Prep Time 15 minutes

Cook Time 35 minutes

Additional Time 30 minutes

Total Time 1 hour 20 minutes

Ingredients

Cinnamon Cake

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• 1 box yellow cake mix (standard 15.25-ounce size)
• 1 small box (3.4 ounces) instant vanilla pudding mix
• 1 teaspoon ground cinnamon
• 1 cup water
• ⅓ cup vegetable oil
• 3 large eggs

Cinnamon Crumb Topping

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• ½ cup (1 stick) unsalted butter, melted and cooled
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ⅓ cup granulated sugar
• ⅓ cup packed light brown sugar
• 1 cup all-purpose flour

Optional

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• Powdered sugar, for dusting

Instructions

1. Prepare the pan: Preheat the oven to 350°F. Grease a 9×13-inch baking pan with butter or nonstick baking spray; set aside.
2. Prepare the cinnamon crumb topping first: In a medium bowl, combine ½ cup melted unsalted butter that's cooled, ¼ teaspoon salt, 1 teaspoon cinnamon, ⅓ cup granulated sugar, ⅓ cup packed light brown sugar, and 1 cup all-purpose flour. Mix with a fork until moist, buttery crumbs form; set aside.
3. Make the cake batter: In a large mixing bowl, combine 1 box yellow cake mix, 1 small box (3.4 ounces) instant vanilla pudding mix, 1 teaspoon cinnamon, 1 cup water, ⅓ cup vegetable oil, and 3 large eggs. Mix until smooth and combined, being careful not to overmix.
4. Spread the batter: Pour the cake batter into the prepared baking pan. Use a spatula or the back of a spoon to spread it evenly.
5. Add the topping: Sprinkle the cinnamon crumb mixture evenly over the cake batter. Gently press the crumbs into the surface so they stay in place while baking.
6. Bake: Bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking times may vary slightly depending on your oven.
7. Cool and serve: Allow the cake to cool before slicing. Dust with powdered sugar if desired. Enjoy!

Notes

Cake mix: This recipe is based on a standard 15.25-ounce box of yellow cake mix. Different brands and package sizes may affect the results.

Storing: Store completely cooled cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Freezing: Wrap individual slices tightly in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature before serving.

Serving: Enjoy with coffee for breakfast or brunch, or serve slightly warm with vanilla ice cream for dessert.

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving:Calories: 319Total Fat: 13gSaturated Fat: 5gUnsaturated Fat: 8gCholesterol: 54mgSodium: 323mgCarbohydrates: 46gFiber: 1gSugar: 26gProtein: 4g

Nutrition information is automatically calculated. Use as an approximation only.

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