Easy Pumpkin Coffee Cake – a delicious recipe with yellow cake, pumpkin, brown sugar, oil, eggs, nuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F.
2
In a large bowl or bowl of a stand mixer, combine cake mix, pumpkin, brown sugar, oil, eggs, and pumpkin pie spice.
3
Blend at low speed for 1 minute if using stand mixer or until completely moistened if mixing by hand.
4
Beat 2 minutes at medium speed if using stand mixer, or whisk for 2 minutes until batter is smooth and slightly lighter in color than when you began.
5
Fold in the nuts.
6
Spread batter in a greased and floured 13x9x2-inch pan.
7
In a medium bowl combine the sugar, flour, softened butter, and cinnamon with a fork or pastry blender until the mixture is crumbly.
8
Sprinkle crumbs evenly over batter.
9
Bake at 350u00b0F for 40-45 minutes, until center springs back when touched lightly.
733
kcal
Calories
49
g
Fat
65
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 (18 ounce) package yellow cake mix, 1 (1 lb) can pumpkin, 1/2 cup brown sugar, 1/2 cup oil, and more.
Yes, Easy Pumpkin Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
