Pumpkin crunch coffee cake recipe

Pumpkin Crunch Coffee Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delicious Pumpkin Crunch Coffee Cake recipe is a perfect treat for fall mornings or any time you crave a warm and comforting dessert. The combination of moist pumpkin cake, crunchy streusel topping, and a hint of cinnamon creates a delightful flavor that will satisfy your taste buds. With simple ingredients and easy steps, this recipe is a great choice for both novice and experienced bakers. Serve it with a cup of coffee or tea for a delightful breakfast or dessert.

Keywords: Pumpkin crunch coffee cake, fall recipe, dessert, streusel topping, cinnamon.

Pumpkin crunch coffee cake recipe details

Pumpkin crunch coffee cake recipe, recipe Rating: 4.6
Number of votes:112

Ingredients

1 package yellow cake mix

One 16-ounce can solid pack pumpkin

One 12-ounce can evaporated milk

3 eggs

1-1/2 cups sugar

4 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 cup chopped pecans

1 cup margarine melted

Whipped topping

Instructions:

Preheat oven to 350 degrees.

Grease bottom of 9 x 13 inch pan (or two 8 x 8 inch pans) Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Pour into pan.

Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake at 350 degrees for 50 – 55 minutes (approx 45 minutes if baking in two 8 x 8 inch pans) or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.