PUMPKIN PECAN COFFEE CAKE
This delicious pumpkin pecan coffee cake is one you will make over and over again. Super easy, and the taste is wonderful.
If you love pumpkin recipes the way that we do, you must also try this delicious Pumpkin Nut Cake. It a blue ribbon winner from the Kentucky State Fair!
Table of contents
❤️WHY WE LOVE THIS DELICIOUS RECIPE
This cake is easy to make and it’s made with a cake mix. Yes.. a cake mix..don’t flip out! We spruce it up and you would absolutely think it’s made from scratch. The streusel topping is wonderful and then you add the icing. This is the perfect holiday cake.
This cake can be made way in advance so it’s great to make for Thanksgiving or Christmas. Be sure and check the comments, this recipe has wonderful reviews.
🍴KEY INGREDIENTS
Butter – This is a key ingredient in most baking dishes.
Pure pumpkin – Don’t get the pumpkin pie MIX this is pure pumpkin in a can. Found in the baking section of the store.
Eggs – Only 2 for this cake
Butter Yellow Cake Mix – We use Betty Crocker but any butter yellow mix with work.
Pumpkin pie spice – Must add this to make that pumpkin flavor shine!
You will need brown sugar, white sugar, butter, flour, etc for the streusel plus your topping ingredients. Check the printable recipe card below for the full recipe.
SWAPS
I think you could easily change out the cake mix and still have a delicious cake. If you use a spice cake mix you may want to cut the pumpkin pie spice in half. This is versatile but as you can see from the comments, it’s delicious made the way it’s written. I do think a gluten free cake mix would work just fine.
🍽️HOW TO MAKE
This cake is pretty easy to make and you can see the video below in the printable recipe card showing you how simple it is! Make sure you have all of your ingredients ready and a 9X13 pan.
PREPARATIONS
I like to view this cake in 3 steps, making the cake, making the topping, and making the glaze. So I like to aggrange my ingredients according to those simple steps. It makes the process much easier. Preheat the oven to 350 degrees.
COOKING STEPS
Step 1
Preheat oven to 350 degrees. Mix melted butter, eggs, vanilla, pumpkin spice, and pure pumpkin and combine with a mixer.
Step 2
Next add cake mix (just the dry mix) and baking soda and mix all together. Spray a 9X13 dish with cooking spray and pour mixture into pan.
Step 3
Next combine all topping ingredients. It will be more like a crumble with the sliced butter. Spread over top of cake. Pat down a little so it will stick.
Step 4
Bake for 25-30 minutes. Mine was done right at 30 minutes, but oven vary so be sure and check it to see if it tests done. It may need more time. Remove from oven and let cool.
Step 5
If adding icing topping, combine powdered sugar and milk and drizzle over cake.
⭐TIP
The iced topping is optional and can be omitted. We personally love the icing because it kind of sinks into the cake but it’s up to you if you add it. You could easily just add it to half the cake so you have options.
RECIPE VARIATIONS
If you love easy cake mix recipes we have a whole list of our favorites. Now.. don’t get confused, we love old fashioned cakes made from scratch and have many many of those. Sometimes you just need a simple easy recipe!
SERVE THIS WITH
This cake can be served for breakfast or for dessert! We personally love it both ways and it’s wonderful with a cup of coffee. It’s the perfect brunch cake with eggs and bacon or this wonderful tater tot casserole.
❓FREQUENTLY ASKED QUESTIONS
Yes, you absolutely can! I just cover it with foil and enjoy!
No, I don’t refrigerate it.
Yes, I let the cake cool some. It doesn’t have to be completely cool, it’s going to sink into the cake.
STORING AND REHEATING
I keep this cake covered in a cake pan. You can put it in the fridge if you like. I have never tried freezing this cake but I think you could freeze it now problem, then add the icing.
💕MORE POPULAR RECIPES TO ENJOY
SERVING SIZE
This cake makes 10-12 servings. It’s going to depend on how large of a slice you cut.
Love this cake!
“This may be one of the best cakes I have ever had! I made it for our Church Fall Festival and everyone loved it! I’m going to make it again for Thanksgiving! I love your recipes and your magazine, such delicious recipes.”
~ Carla
Pumpkin Pecan Coffee Cake
Ingredients
- 1/3 cup of butter melted
- 1 15 ounce can of pure pumpkin (not pumpkin mix)
- 2 eggs
- 1 15.25 ounce butter yellow cake mix (I use Betty Crocker)
- 2 teaspoons of pumpkin pie spice
- 1 teaspoon of baking soda
- 1 teaspoon of vanilla
Topping Ingredients
- 2/3 cup of brown sugar
- 1/4 th cup of white sugar
- 1 teaspoon of cinnamon
- 1/2 cup of butter sliced in small pieces
- 1/2 cup of all purpose flour
- 1 cup of pecans
Icing Topping (optional)
- 1 cup of powdered sugar
- 1/4 th cup of milk or cream
Instructions
- Preheat oven to 350 degrees. Mix melted butter, eggs, vanilla, pumpkin spice, pure pumpkin and combine with am mixer. Next add cake mix (just the dry mix) and baking soda and mix all together. Spray a 9X13 dish with cooking spray and pour mixture into pan.
- Next combine all topping ingredients. It will be more like a crumble with the sliced butter. Spread over top of cake. Pat down a little so it will stick. Bake for 25-30 minutes. Mine was done right at 30 minutes, but oven vary so be sure and check it to see if it tests done. It may need more time. Remove from oven and let cool.
- If adding icing topping, combine powdered sugar and milk and drizzle over cake.
Video
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