Simple Pumpkin Spice Coffee Cake

This Pumpkin Spice Coffee Cake is a simple yet delicious twist on classic coffee cake.

For the fall season, Pumpkin Spice Coffee Cake is a must-make. It’s so easy and bakes up soft and tender with a pumpkin spice-brown sugar swirl on top. Pudding mix and cake mix make it a breeze to make.

There are two things about this pumpkin coffee cake: 1) I love this recipe and 2) I think I have a coffee cake addiction.

For me, you can’t just have one coffee cake recipe, you need one (or two or three) for every season! My favorite all-year recipe is a classic coffee cake, but this pumpkin version is the one I make when the leaves start to turn and the weather turns crisp. I also love to make my chocolate pumpkin coffee cake, too.

The first time I this pumpkin spice coffee cake the kids deemed it the “perfect Thanksgiving morning treat”. Since then, I love to give this to neighbors around Thanksgiving as a “thankful for you treat”.

But, you don’t have to wait until Thanksgiving – I start making it on repeat the minute the calendar turns to September 1st.

Recipe Highlights

• Like most of my other recipes, I use cake mix for this recipe. I love not having to measure out all of the individual dry ingredients.
• The secret ingredient that makes it so incredibly soft, tender, and moist is the vanilla pudding mix. Adding it makes the best coffee cake!
• There’s no pumpkin puree in this cake – instead, it’s flavored with pumpkin spices. Each slice tastes like fall not to mention how wonderful your kitchen will smell while it’s baking.

Get yourself a warm drink to go with a slice of this spiced coffee cake. It is wonderful in the morning, in the afternoon, or even as a dessert at night.

Ingredients

• Yellow cake mix
• Eggs
• Canola or vegetable oil
• Water
• Instant vanilla pudding mix
• Pumpkin pie spice
• Brown sugar
• Cinnamon

How do you make Simple Pumpkin Spiced Coffee Cake?

Preheat the oven to 350°F and grease a 9×13″ baking pan.

Mix the dry cake mix, eggs, oil, water, and dry pudding mix in a mixer for seven minutes this is key to make the pudding set.

For the swirl, mix the brown sugar, cinnamon and pumpkin pie spice in a bowl.

Pour the rest of the batter over the top and finish by sprinkling the rest of the brown sugar mixture over the top.

Use a knife to swirl the topping with the batter. You don’t want it completely mixed, just swirled.

Baked the coffee cake for 25 to 35 minutes or until the cake is set and is pulling away from the edges. Let it completely cool so it doesn’t crumble when you cut and serve it.

Tips

For the cake mix and pudding mix: you don’t need to prepare them, just add the dry mixes directly to your batter. So, disregard the instructions on the packages.

Keep it tightly wrapped and it will keep well at room temperature for two to three days. You can also freeze it for up to a month.

This pumpkin coffee cake is wonderful for breakfast, but it’s great as a snack cake or dessert, too.

Oh, the scent of those pumpkin pie spices as it’s in the oven – it is heavenly. It really is the perfect fall treat! Soft and tender, you will scrape up every last crumb on your plate.

Enjoy! XOXO San

More Recipes to Love

I wasn’t kidding about my addiction to this particular baked treat. Here are more favorites you will love, too.

•  Maple Pecan Coffee Cake
• Copycat Starbucks Coffee Cake
• Coffee Cream Cake

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