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
Video
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.
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I had a can of pumpkin left over from the holidays I wanted to use so I thought I’d try this recipe. However, I substituted yellow cake mix and used oil instead of melted butter and the results were just as moist and delicious. Thank you!
Hi ,Can I use regular flour instead of cake mix?
Thanks
You can always try it.
Delicious! Already being asked for the recipe!! Thank you
You’re very welcome! So glad you tried it..we love this one!!
I made this for my Bible study group and we all loved it! So moist and delicious and a great way to welcome these cooler days upon us. I did not put the glaze on it, because I had to transport it. I sprinkled powdered sugar and it was great! This is the second time I have made this and will not be the last!! Thank you!
So glad this was a hit!! We love this one too, it’s such a wonderful cake!
This cake is incredible!! Thank you for sharing! I’m making it again for Thanksgiving. Love your recipes ladies!
Can I use a spice cake mix? Should I decrease the pumpkin spice mix? Thank you!!
You can try it, I think it would work just fine. Probably just use half of the amount of pumpkin spice.
I absolutely love this recipe. Have made it at least 3 times. Is there a cranberry version? Looking for a recioe for Christmas morning.
Thank you,
Mary
No, not of this cake! Sorry!
If adding the icing topping, do you pour it over after the cake is cool or while it’s still warm? Thanks!
You can do either, its going to soak in regardless. I probably do its cooling.
I never leave comments but this cake is amazing! I’m making it again for Thanksgiving! It’s the best pumpkins cake I’ve ever had!
So glad you enjoyed it, we love this one too!
Has anyone made this using sweet potato instead of pumpkin?
Salted or unsalted butter.
Also, if you add topping does it need to be refrigerated since i would be using milk.
Thank you
This cake has no added salt, so I don’t taste a different using either. I use whatever I have on hand. You should use whichever you want. I’ve never refrigerated this cake, but you can certainly do so if you like.
This cake is unreal! I printed the recipe this morning, made this afternoon and there is ONE piece left. It’s delicious!
Everyone loved this cake…so easy to make. I’m making it again right now, but omitting the icing to lower sugar.
Baking soda or baking powder?
The recipe clearly states to use baking soda.
Can I use French vanilla cake mix? That’s all I have in the pantry
Sure!
Can this be made with a gluten free cake mix? It looks delicious!
I’ve never tried it but so no reason why it wouldnt work.
I want to make this today. I only have a glass Pyrex 9×13 dish. Is the cooking time and temp accurate for glass? I have overcooked a few things because of using glass so I don’t want to mess this one up, it is for MIL’s birthday. Thanks!
Glass pans cook faster than metal. So you may need to decrease the time by about 3-5 minutes. I would decrease it by 5 minutes, check it with a toothpick and cook longer if its not done.
Thanks!! Putting in the oven now!
Oh my goodness!!!! This cake is SO DELICIOUS! I added a box of Jello pumpkin spice pudding to it and Holy Cannoli!!!! This was a FANTASTIC tasting cake! It is now one of my favs and I will definitely make it again .
THANK you so much for sharing such an amazing recipe!!!!
ps- I also love that it is super easy to make….Easy AND Delicious….Win/Win
This cake is amazing!!! But the best part is how easy it is to make. It didn’t last 24 hours in our house; we could not stop eating it!!! Thank you for sharing!!
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.
So glad you enjoyed this cake! We love this one too and thank you for the kind words about our magazine!
I would like to order your magazine. I have a master charge card and it isn’t on there.
Yes, it is on there. You simply click “complete order” and choose “credit card.”
This cake is ridiculously delicious! I make it for every event in the fall. Everyone gobbles it up!
I’ve made this before and it’s so delicious! I wondered if you had ever made this recipe in a Bundt pan. Would you sprinkle the pecans in the bottom before you put the batter in? Would you change the baking time? Please advise
I have never made this cake in a bundt pan so I can’t advise. Good luck!
Have you ever made this with toasted pecans?
No, but I would imagine that would be delicious.
Would like to Pin this, but can’t figure out how.
There is a pin icon at the bottom of every post on this website. If you can’t see it then you have an ad blocker turned on that isn’t allowing you to view it.
This looks wonderful! If I make it in Sunday would it still be good for Tuesday morning? Thanks
Yes.. it would still be good.
I normally never review a recipe but I absolutely had to with this one!! This cake is out of this world good. It lasted one day. I’m making this again and again and definitely making for Thanksgiving this year! Thank you!
I made this cake yesterday. It is moist and delicious. I did not use the icing and it is sweet enough without.
I took this cake to our tailgate last weekend! Not one piece left and everyone wanted the recipe! I’m making this for Thanksgiving, I love your recipes!
Idk why but the topping keeps sinking in! Second time trying. First time it tasted great but still sunken in. Any suggestions or reasons why? Is my butter too soft? Should it be thick hard? Help!
Your butter may be too soft. The topping should be like crumbles, so maybe add the butter slices with butter right out of the fridge. I have never had this happen, so hopefully this will fix it.
Made this cake for a book club meeting. Not one crumb left. It’s delicious!! I love all your recipes.
Received this delicious cake in your newsletter yesterday and had all the ingredients and ran right to my kitchen! Oh my gosh! It’s so good! My family loved it and we plan to have it for Thanksgiving!
Thank you again for all your wonderful recipes. I also love your magazine Front Porch Life.