Ingredients for Easy Pumpkin Coffee Cake
- Yellow Cake Mix
- 1 (15 ounce) can pumpkin puree
- ¾ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- ½ cup chopped pecans or walnuts (optional)
- 1 teaspoon pumpkin pie spice
- ½ cup packed light brown sugar
- ½ cup all-purpose flour
- ¼ cup (½ stick) cold unsalted butter
- 1 teaspoon ground cinnamon
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How to Make Easy Pumpkin Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9x2-inch baking pan.
- In a large bowl, combine: 1 box (15.25 ounces) pumpkin spice cake mix, 1 (15 ounce) can pumpkin puree, ¾ cup packed light brown sugar, ½ cup vegetable oil, 2 large eggs, and 1 teaspoon pumpkin pie spice.
- Beat on low speed for 1 minute (or until just combined) with a hand mixer or stand mixer. Then, beat on medium speed for 2 minutes, or until the batter is smooth and light.
- Gently fold in ½ cup chopped pecans or walnuts (optional).
- Pour batter into the prepared pan.
- In a medium bowl, combine: ½ cup all-purpose flour, ½ cup packed light brown sugar, ¼ cup (½ stick) cold unsalted butter, cut into small pieces, and 1 teaspoon ground cinnamon.
- Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
218g
Fat
38g
Carbs
29g
