Pumpkin Coffee Cake
Servings 9 slices
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!
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 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.
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
Calories: 253kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 296mg | Potassium: 100mg | Fiber: 2g | Sugar: 19g | Vitamin A: 3549IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg
Find it online: www.sugarandsoul.co/pumpkin-coffee-cake/