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Pumpkin Pecan Coffee Cake Recipe with Streusel Topping

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Easy recipe you will love. Moist pumpkin coffee cake with a crunchy pecan streusel topping. Perfect for fall breakfasts or celebrations.

Ingredients

Scale
  • Cake
  • 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
  • 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

  1. Preheat oven to 350 degrees.
  2. Mix melted butter, eggs, vanilla, pumpkin spice, pure pumpkin and combine with a mixer.
  3. Next add cake mix (just the dry mix) and baking soda and mix all together.
  4. Spray a 9X13 dish with cooking spray and pour mixture into pan.
  5. Topping:
  6. Mix brown sugar, white sugar, cinnamon, all purpose flour, and sliced butter. Add pecans and mix to a crumbly consistency.
  7. Sprinkle topping over cake batter in pan.
  8. Bake the cake at 350 degrees for 30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Icing Topping (optional):
  10. Mix powdered sugar and milk/cream until smooth. Drizzle over cooled cake if desired.

Find it online: https://www.delicetreats.com/pumpkin-pecan-coffee-cake-recipe/