Pumpkin Streusel Coffee Cake
Description
Enjoy this tender and moist pumpkin streusel coffee cake recipe with a dollop of freshly whipped cream. Cake mix is used as a base to speed things up.
Ingredients
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nonstick cooking spray
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3/4 cup brown sugar
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1/2 cup all-purpose flour
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1 teaspoon pumpkin pie spice
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4 tablespoons cold unsalted butter, cut into small cubes
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1 (15 1/4 ounce) package yellow cake mix
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4 tablespoons unsalted butter, softened
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3 large eggs
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1 (15 ounce) can pumpkin puree (such as Libby's®)
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1 teaspoon ground cinnamon
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1/2 cup coarsely chopped pecans
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray; set aside.
2
Combine brown sugar, flour, and pumpkin pie spice in a medium bowl. Cut in 4 tablespoons cold butter using a fork or pastry blender until it resembles coarse crumbs. Set streusel aside.
3
Beat cake mix and 4 tablespoons softened butter together in a large bowl with an electric mixer on medium speed until well combined. Add eggs, one at a time, mixing well after each addition. Add pumpkin purée and cinnamon; mix until well blended, about 3 minutes. Stir in pecans.
4
Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over batter.
5
Bake in the preheated oven until a toothpick inserted into center comes out clean, 40 to 45 minutes. Cool cake before serving for about 5 minutes.