Pumpkin Crunch Coffee Cake Recipe

Pumpkin Crunch Coffee Cake Recipe

  • Crunch:
  • 1 cup packed brown sugar
  • 3/4 cup chopped pecans
  • 1/4 cup melted butter
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • Batter:
  • 1 (15.25 ounce) package yellow cake mix
  • 1 cup pumpkin puree
  • 3 eggs
  • 1/2 cup water
  • Drizzle:
  • 1/2 cup confectioners' sugar
  • 1/4 cup milk, or as needed
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-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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