Gooey Pumpkin Crumble Cake

Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan.
Make the Cake Base: In a medium bowl, combine the yellow cake mix, 1 egg, and melted butter. Mix until just combined and a soft dough forms. Press this mixture evenly into the bottom of your prepared baking pan.
Whip up the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, milk, 2 eggs, pumpkin pie spice, cinnamon, nutmeg, cloves (if using), and vanilla extract until smooth and well combined.
Pour it On: Carefully pour the pumpkin filling evenly over the cake base in the pan.
Prepare the Crumb Topping: In another medium bowl, combine the flour and brown sugar for the crumb topping. Add the softened butter pieces. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until coarse crumbs form. You want varying sizes, some small and some a bit larger.
Crumble Away: Sprinkle the crumb topping evenly over the pumpkin layer.
Bake to Perfection: Bake for 50-60 minutes, or until the pumpkin filling is set and the crumb topping is golden brown. A knife inserted into the center of the pumpkin filling should come out mostly clean.
Cool Down: Let the cake cool completely on a wire rack before glazing (if using). This is important for the glaze to set nicely.
Glaze It (Optional): While the cake cools, whisk together the powdered sugar, milk/cream, and vanilla extract until smooth. Drizzle the glaze generously over the cooled cake.
Serve and Enjoy! Slice and serve this delightful Gooey Pumpkin Crumble Cake. It’s fantastic on its own or with a dollop of whipped cream or vanilla ice cream.