Pumpkin Coffee Cake Recipe
User Reviews
5
Pumpkin Coffee Cake Recipe
Description
The Pumpkin Coffee Cake Recipe uses a white cake mix blended with pure pumpkin to create a soft, moist cake base. The pumpkin adds moisture and subtle sweetness, while the crumb topping made from all-purpose flour, unsalted butter, granulated sugar, vanilla extract, and ground cinnamon delivers a spicy and buttery crust. After the initial baking to cook the cake layer, the crumb topping is sprinkled on top and baked further to develop a slightly crisp and flavorful finish.
The texture contrasts between the tender pumpkin cake and the spiced, crumbly topping give this coffee cake a satisfying bite. It's well-suited to serve alongside coffee or tea during breakfast or as a mid-afternoon snack. The cinnamon in the topping complements the natural pumpkin flavor without being overpowering.
Leftover cake keeps well at room temperature when covered, retaining freshness for up to one week, which makes it convenient for making ahead or sharing over several days. Cutting with a sharp knife ensures clean slices without crumbling.
Ingredients
For the Cake:
- 1 box white cake mix
- 15 oz. pumpkin pure
For the Crumb Topping:
- 2 cups all-purpose flour
- 1 cup butter unsalted
- 2/3 cup granulated sugar
- 1 1/2 teaspoon vanilla extract
- 3 Tablespoons ground cinnamon
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Spray a 9X13 baking pan with non-stick cooking spray.
- In a large bowl, mix together white cake mix and pumpkin until combined.
- Spread the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean when inserted in the middle of the cake.
- Remove from the oven and allow to cool at room temperature.
- While the cake is cooling, make your crumb topping by combining all your ingredients into a bowl and mix together until the butter is pea size.
- Sprinkle the crumb topping over the top of the cake and stick back into the oven for another 10-15 minutes so that the butter hardens and the flour bakes off.
- Remove from the oven and allow to cool.
- Cut with a sharp knife, serve and enjoy!
Notes
- Store leftover Pumpkin Coffee Cake covered at room temperature for up to one week to maintain its moisture.
- Allow the cake to cool before adding and baking the crumb topping to ensure crispness without sogginess.
- Use a sharp knife for cutting to keep slices intact and prevent crumbling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 67g | 22% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 303mg | 13% |
| Potassium | 136mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
| Vitamin A | 5994IU | 120% |
| Vitamin C | 2mg | 2% |
| Calcium | 131mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
