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a piece of pumpkin coffee cake on a plate
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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
Cook Time30 minutes
Course: Breakfast, Dessert
Cuisine: cake
Keyword: canned pumpkin, coffee, coffee cake, pumpkin
Servings: 12
Calories: 409kcal

Ingredients

  • 15.25 oz Yellow box cake mix
  • 2 teaspoons ground cinnamon
  • 1 teaspoon nutmeg
  • 1 cup whole milk
  • ¾ cup 100% pure pumpkin puree
  • 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

Instructions

  • 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.

Nutrition

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