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!
Preheat the oven to 350°F and grease or line an 8x8 or 9x9-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.
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.