Pumpkin Coffee Cake Recipe
This Pumpkin Coffee Cake Recipe is going to be a hit! Cake mix paired with pumpkin and streusel topping creates a delicious cake for breakfast or dessert.
Servings: 12
Cost: $6.94 / $0.58 per serving
Ingredients
For the Cake:
- 1 box white cake mix
- 15 oz. Pure Pumpkin
For the Crumb Topping:
- 2 cups All Purpose Flours
- 1 cup Unsalted Butter
- ⅔ cup granulated sugar
- 1 ½ teaspoon Vanilla Extract
- 3 Tablespoons ground cinnamon
Instructions
Make the Cake:
- Preheat the oven to 325°F.
- Spray a 9 x 13-inch baking dish with non-stick cooking spray.
- In a large bowl, combine1 box white cake mix and 15 oz pumpkin purée.
- Mix until a smooth batter forms.
- Spread the batter evenly into the prepared baking dish.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool slightly while preparing the crumb topping.
Make the Crumb Topping:
- In a medium bowl, combine 2 cups all-purpose flour, 1 cup cold, cubed unsalted butter, 2/3 cup granulated sugar, 1½ tsp vanilla extract and 3 Tbsp ground cinnamon.
- Mix with a pastry cutter, fork, or your fingertips until the butter is broken into pea-sized pieces and the mixture resembles coarse crumbs.
Finish the Cake:
- Sprinkle the crumb topping evenly over the baked cake.
- Return the cake to the oven and bake for an additional 10–15 minutes, until the topping is lightly golden and the flour is fully baked.
- Remove from the oven and allow the cake to cool before slicing.
- Cut into 12 servings and enjoy.
Notes
Store the leftovers at room temperature covered for up to 1 week.
Nutrition
Calories: 433kcal | Carbohydrates: 67g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 303mg | Potassium: 136mg | Fiber: 3g | Sugar: 31g | Vitamin A: 5994IU | Vitamin C: 2mg | Calcium: 131mg | Iron: 2mg
