Pumpkin Crunch Coffee Cake recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 cup packed brown sugar ¾ cup chopped pecans ¼ cup melted butter 2 tablespoons all-purpose flour 2 teaspoons ground cinnamon ½ teaspoon ground cloves ½ teaspoon ground nutmeg 1 (15.25 ounce) package yellow cake mix 1 cup pumpkin puree 3 eggs ½ cup water ½ cup confectioners' sugar ¼ cup milk, or as needed
Nutrition Info
- 360.5 caloriescarbohydrate: 55.7 gcholesterol: 57.8 mgfat: 14.4 gfiber: 1.9 gprotein: 4.4 gsaturatedFat: 4 gservingSize: -sodium: 338.3 mgsugar: 39.8 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Crunch Coffee Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Stir brown sugar, pecans, butter, flour, cinnamon, cloves, and nutmeg together in a bowl to make crunch mixture.
Mix yellow cake mix, pumpkin, eggs, and water together in a separate bowl until batter is smooth. Pour half of the batter into the prepared baking dish, top with crunch mixture. Pour remaining batter over crunch.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
Whisk confectioners' sugar and milk together in a small bowl, adding more milk if needed to reach a pourable consistency, drizzle over the cake.