Pumpkin Crunch Coffee Cake

Pumpkin Crunch Coffee Cake

This pumpkin crunch coffee cake is super simple to make using yellow cake mix and is topped with a sweet drizzle. Bring it to any potluck!

Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
361 Calories

Recipe Instructions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Step 2
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
Step 3
Stir brown sugar, pecans, butter, flour, cinnamon, cloves, and nutmeg together in a bowl to make crunch mixture.
Step 4
Mix yellow cake mix, pumpkin, eggs, and water together in a separate bowl until batter is smooth. Pour half of the batter into the prepared baking dish; top with crunch mixture. Pour remaining batter over crunch.
Step 5
Whisk confectioners' sugar and milk together in a small bowl, adding more milk if needed to reach a pourable consistency; drizzle over the cake.
Pumpkin Crunch Coffee Cake
Pumpkin Crunch Coffee Cake
Pumpkin Crunch Coffee Cake

Ingredients

  • 1 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 3 eggs
  • 2 tablespoons all-purpose flour
  • 1 cup pumpkin puree
  • 1 (15.25 ounce) package yellow cake mix
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground cloves
  • 0.5 cup water
  • 0.75 cup chopped pecans
  • 0.25 cup melted butter
  • 0.25 cup milk, or as needed
  • 0.5 cup confectioners' sugar

Categories

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