Pumpkin Streusel Coffee Cake
nonstick cooking spray
¾ cup brown sugar
½ cup all-purpose flour
1 teaspoon pumpkin pie spice
4 tablespoons cold unsalted butter
cut into small cubes
1 (15.25 ounce) package yellow cake mix
4 tablespoons unsalted butter
3 large eggs
1 (15 ounce) can pumpkin puree (such as Libby’s®)
1 teaspoon ground cinnamon
½ cup coarsely chopped pecans
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch pan with cooking spray and set aside.
Combine brown sugar, flour, and pumpkin pie spice in a medium bowl. Add butter cubes, and use a fork or pastry blender to mix ingredients together until it resembles coarse crumbs.
Combine cake mix and butter in a large bowl and beat with an electric mixer on medium speed until well combined. Add eggs, one at at a time, mixing well after each addition. Add pumpkin puree and cinnamon to the bowl, and mix until well blended, about 3 minutes. Stir in pecans.
Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over the batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Allow the cake to cool for about 5 minutes before serving.
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