Pumpkin Crunch Coffee Cake Recipe

If you're a lover of all things pumpkin, then you're in for a treat with this delicious Pumpkin Crunch Coffee Cake recipe. This moist and flavorful cake is the perfect way to kick off the fall season or to enjoy as a sweet indulgence any time of year. With a tasty blend of pumpkin, warm spices, and a crumbly topping, this coffee cake is sure to become a favorite in your recipe collection.

What sets this Pumpkin Crunch Coffee Cake apart from other pumpkin desserts is its unique texture...

Ingredients

1 cup packed brown sugar
¾ cup chopped pecans
¼ cup melted butter
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 (15.25 ounce) package yellow cake mix
1 cup pumpkin puree
3 eggs
½ cup water
½ cup confectioners' sugar
¼ cup milk, or as needed

Information

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 12
Yield: 1 9x13-inch baking dish

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Stir brown sugar, pecans, butter, flour, cinnamon, cloves, and nutmeg together in a bowl to make crunch mixture.

Mix yellow cake mix, pumpkin, eggs, and water together in a separate bowl until batter is smooth. Pour half of the batter into the prepared baking dish; top with crunch mixture. Pour remaining batter over crunch.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Whisk confectioners' sugar and milk together in a small bowl, adding more milk if needed to reach a pourable consistency; drizzle over the cake.

Nutrition

361 cal.

Total Fat: 14g
Saturated Fat: 4g
Cholesterol: 58mg
Sodium: 338mg
Total Carbohydrate: 56g
Dietary Fiber: 2g
Total Sugars: 40g
Protein: 4g
Vitamin C: 1mg
Calcium: 93mg
Iron: 2mg
Potassium: 154mg

How to Make Pumpkin Crunch Coffee Cake - A Step-by-Step Guide

Ingredients

Information

Nutrition

361 cal.

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