Pumpkin coffee cake!! | Life by Leanna

Life by Leanna

Name: Pumpkin coffee cake!!
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 12
Cuisine: American
Ingredients: O Organics Pumpkin Pie Spice, Organic; Talking Rain AQA Water, 9.5 pH; Betty Crocker Super Moist Butter Recipe Yellow Cake Mix; Value Corner Vanilla Flavor, Imitation; SIGNATURE SELECTS Pumpkin, 100% Pure; C&H Premium Pure Cane Light Brown Sugar; Gold Medal All Purpose Flour with Resealable Bag; Land O Lakes Butter, with Olive Oil & Sea Salt; Arm & Hammer Fridge-N-Freezer Baking Soda; Crunch Easter Flatback Egg

Print recipe

Pumpkin coffee cake!!

Serves 1215 mins prep28 mins cook

The best fall breakfast you will ever taste! So easy and only a few ingredients!!

0 servings

What you need

tsp pumpkin pie spice

cup water

Betty Crocker Super Moist Butter Recipe Yellow Cake Mix

oz yellow cake mix

tbsp vanilla extract

oz pumpkin puree

cup brown sugar

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

Land O Lakes Butter, with Olive Oil & Sea Salt

tsp butter

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

egg

Shop Recipe

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with 1 teaspoon butter.
2. Mix pumpkin puree, eggs, water, 1 tablespoon vanilla extract, and pumpkin pie spice together in a large bowl. 3. Stir in yellow cake mix and baking soda until just combined. Pour batter into the prepared baking pan.
4. Mix 1/2 cup brown sugar, flour, and melted butter in a small bowl until crumbly; sprinkle over the batter with your fingers.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Cool and enjoy!!!

View original recipe