Pumpkin Coffee Cake
User Reviews
5
Pumpkin Coffee Cake
Description
The Pumpkin Coffee Cake recipe combines a boxed yellow cake mix and vanilla pudding mix with pumpkin puree and a blend of spices—cinnamon, cloves, nutmeg, and ginger—to form the batter. The batter is divided with a cinnamon brown sugar filling layered in the middle, topped by a buttery streusel made from flour, cinnamon, brown sugar, salt, and melted butter forming clumps that create a crumbly texture when baked.
Baked at 350°F, the cake emerges moist with a tender crumb and a warmly spiced aroma. The streusel topping adds a slight crunch that contrasts the soft interior, while the filling layers inject a deeper burst of cinnamon sweetness throughout the cake. The spices complement the pumpkin’s natural flavor without overpowering the balance.
This cake is versatile, suited to be served as a cozy breakfast, a comforting dessert, or an afternoon treat. It keeps well and often improves in flavor and moistness after a day, making it practical to make in advance. Optionally, it can be finished with powdered sugar or a vanilla glaze after cooling to enhance sweetness and presentation.
Use pure pumpkin puree, not pumpkin pie filling, for accurate texture and flavor.Baking time varies by oven and pan type; test doneness with a toothpick inserted into the center.Allow the cake to cool before optionally dusting with powdered sugar or drizzling vanilla glaze.The cake retains moisture and flavor when stored; it can be made a day ahead for improved taste.
Ingredients
FOR THE FILLING AND STREUSEL:
- 1 ½ cups brown sugar light or dark will both work, packed
- 2 tablespoons ground cinnamon
- 1 teaspoon table salt
- 1 cup all-purpose flour
- ½ cup unsalted butter 1 stick, melted
FOR THE CAKE:
- 1 (15.25 ounce) yellow cake mix
- 1 (3.4 ounce) vanilla instant pudding mix the small 4-serving box
- 1 cup pumpkin puree canned
- ½ cup vegetable oil
- ½ cup water
- 3 egg
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons cloves ground
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
Instructions
- Preheat oven to 350°F. Grease a 9 x 13-inch baking dish; set aside.
MAKE THE FILLING AND STREUSEL:
- Combine brown sugar, cinnamon and salt in a large bowl. Set aside ½ cup of this brown sugar mixture for the filling. Stir the flour into the remaining brown sugar mixture. Add melted butter and mix until completely combined and no dry pockets remain. The mixture should form little clumps. Set aside while you prepare the cake.
MAKE THE CAKE:
- Beat cake mix, dry pudding mix, pumpkin, oil, water, eggs, cinnamon, cloves, nutmeg and ginger in a large bowl with an electric mixer on low speed just until moistened, scraping the sides of the bowl frequently. Beat on medium speed for 2 minutes, or until well blended.
- Pour about half of the batter into the prepared baking dish; spread in an even layer. Sprinkle the reserved brown sugar filling mixture evenly over the batter. Dollop the remaining batter evenly over the filling and spread to the edges of the pan with an offset spatula. Crumble the streusel into pea-size crumbs evenly over the top layer of batter.
BAKE THE CAKE:
- Bake the cake in the 350°F for 35-45 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 30 minutes. Cut into squares and serve warm, or cool completely before slicing and serving.
- Cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Notes
- Ensure pumpkin puree is 100% pure pumpkin, not pie filling, to maintain texture and flavor.
- Use a toothpick test to check doneness since baking times vary by oven and pan material.
- After cooling, dust with powdered sugar or drizzle vanilla glaze to add sweetness and enhance appearance.
- The cake remains moist and flavorful for a day or more, making it suitable for making ahead of time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18people
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 320kcal | 16% |
| Carbohydrates | 50g | 17% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 356mg | 15% |
| Potassium | 90mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 2319IU | 46% |
| Vitamin C | 1mg | 1% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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