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| Pumpkin Crunch Coffee Cake |
"We have compiled a list of our favorite pumpkin recipes. This one is sure to please! It's a twist on a traditional coffee cake."
Ingredients :
- Crunch:
- 1 cup packed brown sugar
- 3/4 cup chopped pecans
- 1/4 cup melted butter
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- Batter:
- 1 (15.25 ounce) package yellow cake mix
- 1 cup pumpkin puree
- 3 eggs
- 1/2 cup water
- Drizzle:
- 1/2 cup confectioners' sugar
- 1/4 cup milk, or as needed
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 45M |
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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.
Notes :
- Walnuts can be used in place of the pecans.
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