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

Ingredients

• 1 cup packed brown sugar
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• 3 eggs
• 2 tablespoons all-purpose flour
• ½ cup confectioners' sugar
• ½ cup water
• ¾ cup chopped pecans
• 1 cup pumpkin puree
• ¼ cup melted butter
• ¼ cup milk, or as needed
• 1 (15.25 ounce) package yellow cake mix

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.