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Cinnamon Crumble Cake with Cream Cheese Filling is a delightful dessert that brings together rich flavors and textures. Imagine a moist cake layered with a creamy, tangy filling, all topped off with a crunchy cinnamon crumble. Perfect for gatherings, this cake is sure to impress your guests and satisfy your cravings for something sweet and indulgent.
Why You’ll Love This Recipe
This Cinnamon Crumble Cake is a showstopper that combines the warm, comforting flavors of cinnamon with a luscious cream cheese filling. It’s easy to make, visually stunning, and absolutely delicious.
- Layered Delight: Each bite offers a perfect balance of cake, filling, and crumble.
- Effortless Preparation: Simple steps make this cake achievable for bakers of any level.
- Perfect for Any Occasion: Ideal for birthdays, holidays, or just a sweet treat at home.
- Make-Ahead Friendly: Bake it ahead of time and enjoy it whenever you want!
Ingredients
- 1 box (15.25 oz) vanilla cake mix
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup cold butter, cubed
- 1 cup whipped cream (for topping)
How to Make Cinnamon Crumble Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, combine the cake mix, eggs, water, and vegetable oil. Beat on medium speed for about 2 minutes until well blended.
- Pour half of the cake batter into the prepared pan, spreading it evenly.
- In another bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth. Spread this mixture over the layer of cake batter in the pan.
- Top the cream cheese layer with the remaining cake batter, spreading it out gently.
- In a separate bowl, combine the flour, brown sugar, ground cinnamon, and cubed butter. Use a pastry cutter or your fingers to mix until it resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the cake batter.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
- Once cooled, top with whipped cream and serve.
Tips for the Best Results
- Ensure your cream cheese is at room temperature for easier mixing.
- Don’t skip cooling the cake before adding whipped cream; this prevents melting.
- Use a serrated knife to slice the cake for a clean cut.
Easy Variations
- Substitute chocolate cake mix for a chocolate twist.
- Add chopped nuts, like pecans or walnuts, to the crumble for extra crunch.
- Drizzle caramel sauce over the whipped cream for a sweet finishing touch.
What to Serve With It
- Fresh berries for a fruity complement.
- A scoop of vanilla ice cream for extra creaminess.
- Coffee or tea to balance the sweetness.
Storage and Reheating
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Store any leftover cake in an airtight container in the refrigerator for up to 5 days. To reheat, place a slice in the microwave for about 15-20 seconds, just until warmed through.
Recipe Card
Recipe Name: Cinnamon Crumble Cake with Cream Cheese Filling
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield/Servings: 12 servings
Ingredients:
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield/Servings: 12 servings
Ingredients:
- 1 box (15.25 oz) vanilla cake mix
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup cold butter, cubed
- 1 cup whipped cream (for topping)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, combine the cake mix, eggs, water, and vegetable oil. Beat on medium speed for about 2 minutes until well blended.
- Pour half of the cake batter into the prepared pan, spreading it evenly.
- In another bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth. Spread this mixture over the layer of cake batter in the pan.
- Top the cream cheese layer with the remaining cake batter, spreading it out gently.
- In a separate bowl, combine the flour, brown sugar, ground cinnamon, and cubed butter. Use a pastry cutter or your fingers to mix until it resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the cake batter.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
- Once cooled, top with whipped cream and serve.
Notes: Enjoy this cake warm or chilled for a delightful dessert experience!
