Cinnamon Streusel Pumpkin Coffee Cake Baked By Rachel Recipes

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PUMPKIN STREUSEL COFFEE CAKE

There are times when using a cake mix as the base of a recipe not only speeds things up but also works well, and this is one of them! Enjoy this tender and moist pumpkin streusel cake with a dollop of freshly whipped cream.

Provided by lutzflcat

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 11



Pumpkin Streusel Coffee Cake image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray and set aside.
  • Combine brown sugar, flour, and pumpkin pie spice in a medium bowl. Add butter cubes, and use a fork or pastry blender to mix ingredients together until it resembles coarse crumbs.
  • Combine cake mix and butter in a large bowl and beat with an electric mixer on medium speed until well combined. Add eggs, one at at a time, mixing well after each addition. Add pumpkin puree and cinnamon to the bowl, and mix until well blended, about 3 minutes. Stir in pecans.
  • Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over the batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Allow the cake to cool for about 5 minutes before serving.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 44.8 g, Cholesterol 67.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 6.2 g, Sodium 343.4 mg, Sugar 25.9 g

nonstick cooking spray
¾ cup brown sugar
½ cup all-purpose flour
1 teaspoon pumpkin pie spice
4 tablespoons cold unsalted butter, cut into small cubes
1 (15.25 ounce) package yellow cake mix
4 tablespoons unsalted butter, softened
3 large eggs
1 (15 ounce) can pumpkin puree (such as Libby's®)
1 teaspoon ground cinnamon
½ cup coarsely chopped pecans

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