Best 6 Pumpkin Crunch Coffee Cake Recipes

PUMPKIN CRUNCH COFFEE CAKE

Steps:

• 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.

PUMPKIN COFFEE CAKE

Steps:

• In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean.

PUMPKIN COFFEE CAKE WITH A BROWN SUGAR GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with 1 teaspoon butter.
• Mix pumpkin puree, eggs, water, 1 tablespoon vanilla extract, and pumpkin pie spice together in a large bowl. Stir in yellow cake mix and baking soda until just combined. Pour batter into the prepared baking pan.
• Mix 1/2 cup brown sugar, flour, and melted butter in a small bowl until crumbly; sprinkle over the batter with your fingers.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
• Combine 1/2 cup brown sugar, heavy cream, white sugar, and 1 teaspoon vanilla extract in a saucepan; bring to a simmer over medium heat. Remove from heat and stir until brown sugar and white sugar are dissolved and glaze is smooth.
• Poke holes all over the top of the cake with a toothpick. Pour glaze evenly over cake.

CONTEST-WINNING PUMPKIN COFFEE CAKE

Steps:

• In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half the pumpkin mixture into a greased 9-in. square baking pan. , In a small bowl, combine the topping ingredients; sprinkle half over the batter. Carefully spread with remaining batter. Sprinkle with remaining topping (pan will be full). , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

PUMPKIN CRUNCH COFFEE CAKE

Steps:

• Heat oven to 400°F. Grease 8-inch square pan with shortening or cooking spray.
• In medium bowl, stir together Bisquick mix, milk, egg, granulated sugar and 1 teaspoon pumpkin pie spice until well blended. Pour half of the batter into pan. Spread pumpkin pie mix over batter; pour remaining batter on top.
• In small bowl, mix all topping ingredients with fork until crumbly. Sprinkle over batter; lightly drag butter knife through topping to mix with top layer of batter.
• Bake 25 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

PUMPKIN CRUNCH CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
• In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
• Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
• Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.