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Pumpkin Streusel Coffee Cake


Ingredients

nonstick cooking spray

nonstick cooking spray

Streusel:

¾ cup brown sugar

¾ cup brown sugar

½ cup all-purpose flour

½ cup all-purpose flour

1 teaspoon pumpkin pie spice

1 teaspoon pumpkin pie spice

4 tablespoons cold unsalted butter, cut into small cubes

4 tablespoons cold unsalted butter, cut into small cubes

Cake:

1 (15.25 ounce) package yellow cake mix

1 (15.25 ounce) package yellow cake mix

4 tablespoons unsalted butter, softened

4 tablespoons unsalted butter, softened

3 large eggs

3 large eggs

1 (15 ounce) can pumpkin puree (such as Libby’s®)

1 (15 ounce) can pumpkin puree (such as Libby’s®)

1 teaspoon ground cinnamon

1 teaspoon ground cinnamon

½ cup coarsely chopped pecans

½ cup coarsely chopped pecans

Directions

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch pan with cooking spray and set aside.

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch pan with cooking spray and set aside.

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.

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.

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.

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.

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

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

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.

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.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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