Pumpkin Coffee cake

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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

Cook Time50

Total Time1 10

Course: Breakfast, Dessert

Cuisine: American

Keyword: coffee cake, pumpkin, pumpkin coffee cake

Servings:

Calories: 450kcal

Equipment

Stand Mixer
Hand Whisk
Large Mixing Bowl

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