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Pumpkin Crunch Coffee Cake

Pumpkin Crunch Coffee Cake

 made it  |  1 reviews   |   photos
Brittany Owens

Recipe by:

"We have compiled a list of our favorite pumpkin recipes. This one is sure to please! It's a twist on a traditional coffee cake."
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Ingredients

45 m servings 360 cals
Original recipe yields 12 servings (1 9x13-inch baking dish)

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Stir brown sugar, pecans, butter, flour, cinnamon, cloves, and nutmeg together in a bowl to make crunch mixture.
  3. 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.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
  5. Whisk confectioners' sugar and milk together in a small bowl, adding more milk if needed to reach a pourable consistency; drizzle over the cake.
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Footnotes

  • Cook's Note:
  • Walnuts can be used in place of the pecans.

Nutrition Facts


Per Serving: 360 calories; 14.4 g fat; 55.7 g carbohydrates; 4.4 g protein; 58 mg cholesterol; 338 mg sodium. Full nutrition

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Reviews

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I made this bulk. This is a great fall treat! I omitted the powdered sugar and milk icing. It was sweet enough.

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