Pumpkin Streusel Coffee Cake recipe

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Ingredients

nonstick cooking spray
¾ cup brown sugar
½ cup all-purpose flour
1 teaspoon pumpkin pie spice
4 tablespoons cold unsalted butter, cut into small cubes
1 (15.25 ounce) package yellow cake mix
4 tablespoons unsalted butter, softened
3 large eggs
1 (15 ounce) can pumpkin puree (such as Libby's®)
1 teaspoon ground cinnamon
½ cup coarsely chopped pecans

Nutrition Info

339.1 calories
carbohydrate: 44.8 g
cholesterol: 67.6 mg
fat: 16.5 g
fiber: 2.1 g
protein: 4.6 g
saturatedFat: 6.2 g
servingSize: -
sodium: 343.4 mg
sugar: 25.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray and set aside.

  2. Combine brown sugar, flour, and pumpkin pie spice in a medium bowl. Add butter cubes, and use a fork or pastry blender to mix ingredients together until it resembles coarse crumbs.

  3. Combine cake mix and butter in a large bowl and beat with an electric mixer on medium speed until well combined. Add eggs, one at at a time, mixing well after each addition. Add pumpkin puree and cinnamon to the bowl, and mix until well blended, about 3 minutes. Stir in pecans.

  4. Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over the batter.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Allow the cake to cool for about 5 minutes before serving.

Recipe Yield

1 9x13-inch cake

Recipe Note

There are times when using a cake mix as the base of a recipe not only speeds things up but also works well, and this is one of them! Enjoy this tender and moist pumpkin streusel cake with a dollop of freshly whipped cream.

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