Pumpkin Coffee Cake
Pumpkin Coffee Cake is made with a box pound cake mix and vanilla creamer then topped with spicy butter crumble! Only 15 minutes of prep time is needed to make this light and fluffy cake!
Mouthwatering Fall Flavor
This Pumpkin Coffee Cake is thick yet wonderfully fluffy in texture! Its delicious buttery brown sugar crumble adds a spiced richness to the cake that will surely impress anyone that’s lucky enough to snag a sliceFill up your mug with your favorite coffee or tea and grab a warm since of Pumpkin Coffee Cake to jumpstart your brisk fall morning with! But don’t be afraid when you also find yourself eating a piece for an afternoon pick-me-up or late-night bedtime snack since this easy-to-make cake is THAT good!
The soft taste of vanilla swirls from the coffee creamer mix with the bold flavors of pumpkin and spices for the perfect autumn flavors that you’ll want to enjoy all season long!
Rebecca’s Recipe Review
Taste: Bold spiced pumpkin flavor with a hint of sweet vanilla, topped with a buttery cinnamon sugar crumble.
Texture: Fluffy, thick cake with a sand-like sugar crumble.
Ease: 4/10
Pros: Easy ingredients, just 15 minutes of prep time, and the spiced crumble topping makes this a stand-out treat!
Cons: None.
Would I Make This Again? Yes, this is one of my favorite fall recipes!
Pumpkin Coffee Cake Ingredients
To make this Pumpkin Coffee Cake Recipe you’ll need a box pound cake mix, canned pumpkin puree, vanilla coffee creamer, eggs, pumpkin pie spice, and baking soda. I used a 16 oz Betty Crocker Pound Cake Mix but any brand should work just fine!
Once the cake batter is in the pan you’ll sprinkle on the crumble topping! This is made of light brown sugar, granulated sugar, salt, ground cinnamon, salted melted butter, and all-purpose flour.
Decide what cup of caffeine you want to enjoy with your warm slice of Pumpkin Coffee Cake while it’s baking! Will it be a Breve Latte (Breve Coffee)? Maybe a Cafe con Miel (Spanish Coffee With Honey)? Or if you REALLY love that pumpkin flavor, maybe you’ll pair it with a Pumpkin Spice Latte!
How To Make Pumpkin Coffee Cake
- Line a baking pan with parchment paper and preheat the oven to 350 degrees F.
- Combine all of the cake ingredients into a large bowl and beat together until combined.
- Pour the batter into the prepared baking dish.
- Mix the crumble topping ingredients together in a small bowl until the mixture becomes thick. Then spread it out evenly over the top of the cake batter.
- Bake the cake until a toothpick inserted into the center comes out clean.
If you LOVE pumpkin for breakfast, these Pumpkin Spice Donuts are another wonderful recipe to try!
Rebecca’s Tips
- Instead of using coffee creamer, you could also use milk or half & half. I don’t suggest using heavy cream since it’s a bit too heavy for this recipe.
- Instead of lining the pan with parchment paper, you could grease it. However, I do find that the cake lifts out of the pan easier for serving when it’s lined with parchment paper.
- Make sure to grab 100% canned pumpkin and not pumpkin pie filling. The two are different and the accidental swap would impact the recipe.
- The crumble topping can be made with gluten-free flour, but the crumble just may not turn out to be as thick.
Storage Instructions For Pumpkin Coffee Cake
This Pumpkin Coffee Cake is best enjoyed when it’s made the same day! But you can place any leftovers into an airtight container and store them at room temperature for 3-4 days.
Bake up another great coffee cake recipe!
- Easy Fresh Strawberry Coffee Cake – Loaded with fresh berries and preps in just 15 minutes!
- Blackberry Brown Sugar Coffee Cake – Yummy brown sugar flavor and a layer of fresh blackberries!
- Strawberry & Peach Coffee Cake – Fruity sweet cake made with juicy peaches and fresh strawberries!
- Triple Berry Coffee Cake – Finished off with chopped pecans and sweet icing!
- Strawberry Coffee Cake Muffins – Topped with the best sugar and butter crumble!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
This post was originally published in September 2016 and was updated in November 2021 with fresh photos.
Pumpkin Coffee Cake
Ingredients
Cake:
- 1 (16oz.) box pound cake mix
- ¾ cup canned pumpkin
- 6 tablespoons vanilla coffee creamer liquid
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
Crumble:
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ cup salted butter melted
- 1¼ cups all-purpose flour
Instructions
- Preheat the oven to 350°F and grease or line an 8×8 or 9×9-inch pan with parchment paper and set aside.
- In a large bowl or a stand mixer fitted with a whisk attachment, combine all of the cake ingredients and beat until combined. Pour batter into the prepared baking dish.
- Mix crumble ingredient together in a medium bowl until a thick crumble forms. Use fingers to evenly spread the crumble over the top of the cake batter.
- Bake 45 to 55 minutes until toothpick comes clean from center. Allow the cake to cool before slicing and serving.
Notes
- This is the cake mix I use and it can be found at most grocery stores.
- I have made this many times with different coffee creamers and while they all work, I prefer the ones that don’t have a lot of additives, like this one.
- Milk and half & half can also be used in this recipe in place of the coffee creamer. Heavy cream is a bit too heavy.
- You can either grease the pan or line it with parchment paper which makes it easier to lift out, cut, and serve after baking.
Nutrition
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Looking forward to trying this cake. Love the crumb topping.
Nice well baked cake.
Thanks so much, Megan!