Pumpkin Pecan Coffee Cake
This Pumpkin Pecan Coffee Cake starts with a cake mix and we make it into the best pumpkin dessert. It has wonderful reviews and is perfect for the fall season!
Servings: 10 servings
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 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.