Enjoy this tender and moist pumpkin streusel coffee cake recipe with a dollop of freshly whipped cream. Cake mix is used as a base to speed things up.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
339 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray; set aside.
Step 2
Combine brown sugar, flour, and pumpkin pie spice in a medium bowl. Cut in 4 tablespoons cold butter using a fork or pastry blender until it resembles coarse crumbs. Set streusel aside.
Step 3
Beat cake mix and 4 tablespoons softened butter together in a large bowl with an electric mixer on medium speed until well combined. Add eggs, one at a time, mixing well after each addition. Add pumpkin purée and cinnamon; mix until well blended, about 3 minutes. Stir in pecans.
Step 4
Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over batter.
Step 5
Bake in the preheated oven until a toothpick inserted into center comes out clean, 40 to 45 minutes. Cool cake before serving for about 5 minutes.
Ingredients
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
3 large eggs
4 tablespoons unsalted butter, softened
nonstick cooking spray
1 (15.25 ounce) package yellow cake mix
4 tablespoons cold unsalted butter, cut into small cubes
