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Easy Pumpkin Coffee Cake

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This easy pumpkin coffee cake is the perfect fall baking shortcut 🍰 Made with cake mix and canned pumpkin. It comes together fast but tastes completely homemade. Soft, cozy, and topped with a buttery crumble, this is the ultimate coffee-time treat for autumn mornings, holiday brunch, or when you want a quick dessert without the extra work.



Cake Ingredients

1 13.25oz box spice cake mix, or you can use yellow cake mix just add in a pinch of cinnamon 

1 can of pure pumpkin 

Splash of milk 


Filling Ingredients

2/3 cup brown sugar

2 tsps cinnamon

1/4 cup all purpose flour

Topping Ingredients

1 cup flour

1/2 rounded cup brown sugar

Stick of cold butter 

2 tsps cinnamon


Directions

Preheat oven to 350

Combine all filling ingredients into a small bowl and mix well, set aside 

Combine all topping ingredients into a separate bowl and mix well to form a crumble topping

Set aside

In a large bowl combine all cake ingredients

Mix well to form batter

If too thick add in a splash of milk, you want to be able to spread out smoothly 

Line an 8x8 baking pan with parchment paper

Spray with oil

Pour half cake batter in pan

Sprinkle with filling ingredients

Pour remaining cake batter on top and spread evenly

Top with your crumble topping, starting from the outward in to make an even layer

Bake in preheated oven for roughly 55 minutes until toothpick comes out clean

If cake isn’t done and topping starts to brown cover with foil

Remove from oven

Allow cake to cool in

Cut into squares

Serve and enjoy! 



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