Quick Easy N Fast Pumpkin Coffeecake Recipe

Name: Quick Easy N Fast Pumpkin Coffeecake
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: Yellow Cake Mix; Canned Pumpkin; 1 cup sour cream; 2 large eggs; Granulated Sugar; ½ cup water; 2 teaspoons pumpkin pie spice; ¼ cup packed brown sugar

Indulge in the cozy flavors of fall with this unbelievably quick and easy pumpkin coffeecake! Perfect for breakfast, brunch, or an afternoon treat, this recipe yields individual cakes, ideal for sharing with friends and family. Imagine the delightful aroma of warm pumpkin spice filling your kitchen as these fluffy, moist cakes bake to golden perfection. Each bite is a burst of pumpkin deliciousness, topped with a crunchy brown sugar crumble. Get ready to impress with this simple yet elegant dessert!

Prep Time 20 mins

Cook Time 80 mins

Calories 563.9 kcal

Protein 19g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Quick Easy N Fast Pumpkin Coffeecake

Yellow Cake Mix
Canned Pumpkin
1 cup sour cream
2 large eggs
Granulated Sugar
½ cup water
2 teaspoons pumpkin pie spice
¼ cup packed brown sugar

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How to Make Quick Easy N Fast Pumpkin Coffeecake

Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan or six individual bundt pans.
In a medium bowl, reserve 2 tablespoons of the cake mix.
In a large bowl, combine the remaining cake mix, 1 (15 ounce) can pumpkin puree, 1 cup sour cream, 2 large eggs, ¾ cup granulated sugar, ½ cup water, and 1 ½ teaspoons pumpkin pie spice.
Beat at low speed with an electric mixer until just moistened.
Beat at medium speed for 2 minutes.
Pour batter into prepared pan(s).
In a small bowl, combine the reserved 2 tablespoons cake mix, ¼ cup packed brown sugar, and ½ teaspoon pumpkin pie spice.
Sprinkle the crumble mixture evenly over the batter.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Individual bundt cakes may take slightly less time (check at 40 minutes).
Let cool in the pan for 25 minutes.
Invert onto a wire rack to cool completely. If using individual bundt pans, carefully remove cakes once cooled.
Dust with powdered sugar before serving (optional).