Easy Pumpkin Coffee Cake Recipe
This Easy Pumpkin Coffee Cake is perfect for your fall breakfasts and brunches! Spice cake mix + pumpkin puree, cinnamon, pecans, and a maple icing!
Servings: 12 slices (1 bundt cake)
Calories: 477kcal
Equipment
Ingredients
Easy Pumpkin Coffee Cake
- 1 (16.5 oz) box spice cake mix
- 1 (3.4 oz) package instant vanilla pudding
- 1/2 cup canola oil
- 1 cup pumpkin puree not pumpkin pie filling
- 4 large eggs
- 1 teaspoon vanilla extract
Cinnamon Sugar Mixture
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
- 1 cup chopped pecans
Maple Glaze
- 1 cup powdered sugar
- 1 tablespoon butter melted and cooled
- 1 teapsoon vanilla extract
- 1/4 cup pure maple syrup
- pinch salt
- milk if necessary to thin out glaze
Instructions
Cinnamon Sugar Mixture
- Combine ingredients in a medium bowl.
- Set aside.
Easy Pumpkin Coffee Cake
- Preheat oven to 350 degrees F and grease a bundt pan with cooking spray.
- Whisk coffee cake ingredients together.
- Pour half of the batter into prepared bundt pan.
- Top with half the cinnamon sugar mixture.
- Pour in remaining batter.
- Top with remaining cinnamon sugar mixture.
- Bake in preheated oven for 35-45 minutes, or until an inserted toothpick comes out clean.
- Remove from oven and cool for 10 minutes.
- Flip onto a cooling rack.
Maple Glaze
- Whisk together glaze ingredients and pour over cooled cake.
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Nutrition
Serving: 1slice | Calories: 477kcal | Carbohydrates: 63g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 344mg | Potassium: 253mg | Fiber: 2g | Sugar: 48g | Vitamin A: 3315IU | Vitamin C: 1.1mg | Calcium: 70mg | Iron: 2.8mg