Pumpkin Coffee Cake
This Pumpkin Coffee Cake recipe could hardly be easier to make. It's a super moist cake with a crunchy streusel topping.
Prep Time10 minutes mins
Cook Time30 minutes mins
Course: Breakfast, Dessert
Cuisine: cake
Keyword: canned pumpkin, coffee, coffee cake, pumpkin
Servings: 12
Calories: 409kcal
- 15.25 oz Yellow box cake mix
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1 cup whole milk
- ¾ cup 100% pure pumpkin puree
- ⅓ cup vegetable oil
- 3 large eggs
Streusel Topping:
- 1 ¼ cups all-purpose flour
- ¾ cup brown sugar lightly packed
- ½ cup 1 stick salted butter, melted
Preheat the oven to 350 degrees F. Combine box cake mix, cinnamon, and nutmeg and stir.
Whisk in milk, pumpkin puree, vegetable oil, and eggs until well combined.
Pour batter into a greased or parchment lined 9x 13 inch pan
Make streusel topping by stirring together flour, brown sugar, and butter until combined.
Sprinkle streusel on top of coffee cake batter.
Bake in the oven for 25-30 minutes or until a tester comes out clean. Cool completely before slicing. Serve with coffee or tea.
Calories: 409kcal | Carbohydrates: 52g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 63mg | Sodium: 394mg | Potassium: 225mg | Fiber: 2g | Sugar: 29g | Vitamin A: 2712IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 3mg