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A piece of pumpkin coffee cake with a brown sugar streusel crumb topping on top.
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Pumpkin Coffee cake

This pumpkin coffee cake starts with a boxed pound cake mix, that is heavily doctored to make a dense and delicious pumpkin coffee cake topped with a thick brown sugar streusel crumble.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings: 9
Calories: 450kcal

Equipment

Ingredients

For the Pumpkin Coffee Cake:

  • 16 oz pound cake mix
  • 3/4 cup canned pumpkin puree
  • 6 TBS liquid vanilla coffee creamer (you can substitute half and half or milk)
  • 2 large eggs
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda

For the Sugar Crumble:

  • 1 1/4 cups all purpose flour
  • 1/2 cup melted butter
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 TBS ground cinnamon
  • 1/4 tsp salt

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Grease an 8or 9inch square pan, and set it aside.
  • In a large bowl, or the bowl of a stand mixer with a whisk attachment. Add all the ingredients for the cake, and beat them together until combined.
  • Pour the batter into the prepared baking dish.
  • Add all the ingredients for the crumble to a medium sized bowl, and mix them together until a thick crumble forms.
  • Sprinkle the crumble evenly over the top of the cake batter.
  • Bake the cake for 45 to 55 minutes, or until a toothpick inserted into the middle comes out clean. (A few moist crumbs are okay)
  • Let the cake cool completely before slicing it up and serving.

Nutrition

Calories: 450kcal | Carbohydrates: 76g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 475mg | Potassium: 124mg | Fiber: 2g | Sugar: 43g | Vitamin A: 3556IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg