Pumpkin Coffee Cake with Cake Mix and Streusel

Hooray for pumpkin season and fall baking! My Best Pumpkin Coffee Cake with Cake Mix will have you saying, “move over Starbucks, there’s a new coffee cake recipe in town!” This incredibly moist cake uses yellow cake mix and is packed with fall flavors. It makes the perfect treat with its warm spices and pecan-streusel. This easy pumpkin coffee cake recipe delivers cozy nostalgia of pumpkin pie and an irresistible crunch! 

Original Post: November 2022 | Post Updated: November 2024

Why this recipe works

• Unbelievably Moist: The pudding mix is a game changer and secret ingredient in baked goods and with the combo of pumpkin puree, it definitely elevates the texture.

• Perfect For A Crowd: Bring this pumpkin coffee cake to a holiday gathering, potluck or any large gathering and it will feed a crowd.

• Effortly Easy: While scratch baking is amazing and all like with my Pumpkin Nutella Muffins or my Pumpkin Cinnamon Rolls, when the holidays get busy, it’s great to have pumpkin recipes that are quick and easy. This delicious cake only takes 45 minutes! 

What is classic coffee cake

Coffee cake has that crumb topping that consists of butter, cinnamon and flour and also streusel filling. Though coffee cake often has a simple glaze or icing, they are not frosted like traditional cakes.

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Ingredients

• Yellow cake mix. I use Trader Joe’s brand which is a 16 oz cake mix. Any yellow box of cake mix will work. 
• Instant vanilla pudding mix. I swear vanilla pudding mix makes everything better!
• Vegetable oil.
• 1 can of pumpkin puree. I like to use organic but it’s not neccessary.
• Vanilla extract.
• Eggs.
• Brown sugar and granulated white sugar.
• Salted chopped pecans.
• Spices. Ground cinnamon, nutmeg, cloves, allspice and cardamom. You can also use a pumpkin pie spice
• Powdered sugar. This is an optional garnish. You can also make a simple powdered sugar glaze or a sweet vanilla glaze.

How to make pumpkin coffee cake using cake mix

Step One: Make the Cake Batter: Start with preheating the oven to 350 degrees. Coat a bundt cake pan with non stick cooking spray. Be sure to get the sides of the pan well. Set the prepared cake pan aside.  In a large mixing bowl, add the dry ingredients- combine cake mix and the pudding mix. Whisk to combine. Then add the wet ingredients-the pumpkin, oil and vanilla. Stir gently to combine. Add the eggs one by one, (making sure they are incorporated well before adding the next one)

Step Two: Prepare the Streusel: In a small bowl, combine the pecans along with the spices and add the sugars.

Step Three: Assemble Pumpkin Batter and Streusel:  Coat the bottom of the pan with a 1/3 pecan streusel topping.  Then add half of the batter. Add another 1/3 of the pecan mixture, then add the rest of the batter, finishing with the last layer of remaining pecan mixture.

Step Four: Bake the Pumpkin Coffee Cake:Bake in the oven for 45 minutes or until golden brown and an inserted toothpick comes clean. Let it cool completely before removing from the bundt mold. Dust with powdered sugar. 

Storage

Store any leftover pumpkin coffee cake in an airtight container at room temperature for up to 3 days. 

Helpful tips for this moist pumpkin coffee cake

The best baking pan is a 9 inch bundt pan however I have made coffee cakes in 13×9 pans as well. The baking time will cary depending on the pan used. 

I used a 16 oz size yellow boxed cake mix from Trader Joe’s. The 15 oz boxes will work as well. 

Serving Suggestions and alternatives

• Pumpkin pecan coffee cake is a breakfast cake that is best with a hot cup of coffee or a pumpkin spice latte. You can also serve it at a brunch buffet along side some other breakfast favorites such Crustless Zucchini Quiche, French Toast Without Vanilla, Shrimp Shakshuka, or Breakfast Paella. 

• Toasted pecans is a nice addition though this recipe doesn’t require toasting them. You can also enjoy with the crumbly streusel in the middle of the cake or omit it. 

• Adding a sweet glaze is optional.

• Pumpkin pie spice can be used if you don’t have all the individual spices. 

• Use a springform pan to create a pumpkin pecan upside down cake. 

Dietary needs for this pumpkin coffee cake recipe

• To make this gluten-free pumpkin coffee cake, use a gluten free yellow cake mix such as King Arthur ( I highly recommend ), Betty Crocker or 365 by Whole Foods. 

• If you want to enjoy this as a vegan pumpkin coffee cake, use a vegan cake mix. King Arthur or Miss Jones Bakery make vegan mixes.

• To cut down on sugar but still have a sweet crumb mixture, use maple syrup to toss in with the pecans and spices. 

In my world, fall season is all about pumpkin flavor and baking anything and everything pumpkin. I love this easy recipe and it was a hit my home.

The recipe is inspired by “Sylvia’s Coffee Cake” which was published in a Seattle Church’s cookbook called Recipes to Remember. Her recipe is simply a coffee cake and I put my twist on it by adding pumpkin puree, additional spices and incorporating brown sugar into a pecan streusel. 

The final result reminds me of a pumpkin pecan pudding cake. And yup, the best part is that you can add whipped cream on your slice! (Starbucks doesn’t do that for you! 😜)

I hope you enjoy this as much as we did! 

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