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Pumpkin Streusel Coffee Cake Recipe

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This recipe for Pumpkin Streusel Coffee Cake is from The Toxaway Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
nonstick cooking spray

Streusel
¾ cup brown sugar
½ cup all-purpose flour
1 teaspoon pumpkin pie spice
4 tablespoons cold unsalted butter, cut into small cubes

Cake
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
Directions:
Directions:
1. Preheat the oven to 350º F (175º C). Spray a 9x13-inch pan with cooking spray and set aside.

2. 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.

3. 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.

4. Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over the batter.

5. 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.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour, 5 minutes

 

 

 

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