Enjoy waking up to this easy pumpkin spice coffee cake. Fluffy pumpkin cake filled with a cinnamon swirl and then topped with streusel and white icing on top.
This pumpkin crumb cake is super easy to make because we start with a boxed yellow cake mix as the base and add to it to make it even better.
Making pumpkin coffee cake with cake mix is going to be a favorite go-to during the season. During the rest of the year, you can stick with my Cake Mix Coffee Cake.
Why This Recipe Works
- It doesn't taste "boxed." By the time this recipe is finished, you'll swear it was homemade because no "box taste" remains.
- Serve it up any time of the day. Whether you choose to serve this pumpkin streusel bundt cake for breakfast or dessert, it's perfect for both and snacking on in between.
- It looks impressive. From the icing down to the bundt shape, this cake is just as much a centerpiece for your table as it is the main course. Serve it up to impress guests, on fancy occasions, or simply because you want something delicious.
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🥘 Ingredients
For the Cake, you will need the following:
Boxed Yellow Cake Mix- By using a box of cake mix, we eliminate the need to measure out other ingredients such as flour, baking powder, and sugar, but we still get tasty results.
Pumpkin Pie Spice- This will help to give the cake a warm and inviting taste.
Cinnamon- For added warmth of spice.
Pumpkin Puree- You can use homemade pumpkin puree or canned. This will give the cake more moisture, flavor, and a slightly orange appearance.
Water- Use water to get the cake to the right consistency. Note that milk could be used instead.
Canola Oil- Use cooking oil to give the cake the necessary fats needed to stay moist.
Large Eggs- These will act as a binding agent so that the cake doesn't turn out too crumbly.
For the Cinnamon Swirl, you will need the following:
Granulated Sugar- For added sweetness and soft texture.
Cinnamon- For added flavor.
For the Streusel Topping, you will need the following:
All-Purpose Flour- This will help to keep the streusel from dissolving as it bakes.
Brown Sugar- For sweetness and crunch once baked.
Shortening- You can use shortening or cold butter, but this will give the dry ingredients the texture we want.
For the Icing, you will need the following:
Powdered Sugar- This will make the icing smooth and sweet.
Milk- Use some milk (or water) to get the icing thinned down to the perfect drizzling consistency.
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make pumpkin spice coffee cake with these simple step-by-step instructions:
Preheat oven to 350 degrees F, and grease and flour the inside of a bundt cake pan.
In a small bowl, mix together the cinnamon sugar for the swirl and set aside.
In another small bowl, mix together the streusel ingredients until the size of coarse crumbs. Do not overmix, or it will clump together.
In a large mixing bowl, whisk together the cake mix, pumpkin pie spice, and cinnamon.
Add in the pumpkin puree, water, and eggs. Beat with an electric mixer until smooth and combined.
Pour half of the batter into your prepared bundt cake pan.
Top the batter with your cinnamon sugar swirl mixture until the batter in the bundt pan has a nice even layer of cinnamon sugar on top.
Add the remaining batter on top of your cinnamon mixture and spread smoothly.
Sprinkle the streusel mixture on top of the batter, gently pressing down as needed to help it to adhere.
Bake in the oven for about 40 minutes or until a toothpick can be inserted and come out clean.
Let the cake cool for 5 minutes in the pan before gently releasing the sides of the pan with a butter knife.
Flip your cake onto a plate. The streusel will be on the bottom. Remove the pan from the cake and then add a plate, face down, onto the top of the cake.
Flip the cake over onto the second plate so that the streusel is now on top. Slide onto a wire cooling rack and let cool.
As the coffee cake is cooling, you can prepare the icing by mixing the powdered sugar and milk in a small bowl, adding just enough milk to get a good drizzling consistency.
Drizzle the icing over the top of the bundt cake.
Slice and serve.
🧾 Substitutions
Cake Mix: You can use any cake mix preferred, so if you don't have a box of yellow cake mix handy, feel free to use white cake mix or even spiced cake mix.
Shortening: If you do not have shortening on hand, you can use cold cubed butter instead.
Water and Milk: The water and milk in this recipe can be replaced with water and milk. So in the batter, instead of using water, you can use milk, and in the icing, use water instead of milk.
🍴 Recipe Tips
Making this recipe is super easy, but I recommend mixing everything together with an electric mixer instead of doing it by hand with a whisk because it makes the batter a bit smoother and more homogenous, whereas a whisk seems to be way more work for less desirable results.
💭 FAQs
This cake is good for up to a week if stored properly in an airtight container at room temperature. This means you have plenty of opportunities to enjoy it throughout the week.
Yes, this cake can be frozen and still turn out deliciously. After the cake has cooled down, wrap it well in plastic wrap before adding icing. Then store in an airtight container for up to 3 months. Thaw on the counter for a few hours and top with icing before serving.
Yes, just make the recipe exactly as directed but swirl the cinnamon filling with a butter knife into the batter in the pan. Then top with streusel, bake, and ice the top. Bake for about 30-35 minutes or until a toothpick can be inserted and come out clean.
More great pumpkin recipes to check out soon
- Layered Pumpkin Spice Latte Cake
- Edible No Cook Pumpkin Playdough
- Easy Pumpkin Cupcakes
- Pumpkin Swirl Cheesecake
- Pumpkin White Chocolate Chip Cookies
- Homemade Pumpkin Spice Creamer
📖 Recipe
Easy Pumpkin Spice Coffee Cake
Ingredients
- 1 box (15.25oz) Yellow Cake Mix ($1.00)
- 2 teaspoon Pumpin Pie Spice ($0.20)
- 1 teaspoon Cinnamon ($0.10)
- ⅔ cup Pumpkin Puree ($1.00)
- ½ cup Water ($0.00)
- ½ cup Canola Oil ($0.24)
- 4 large Eggs ($0.32)
Swirl
- ¼ cup Sugar ($0.06)
- 1 Tablespoon Cinnamon ($0.30)
Streusel
- 6 Tablespoons All Purpose Flour ($0.03)
- 6 Tablespoons Brown Sugar ($0.13)
- 1 teaspoon Cinnamon ($0.10)
- 2 Tablespoons Shortening or butter ($0.18)
Icing
- 1 cup Powdered Sugar ($0.23)
- 2 Tablespoons Milk or Water ($0.02)
Instructions
- Preheat oven to 350 degrees F and grease and flour the inside of a bundt cake pan.
- In a small bowl, mix together the cinnamon sugar for the swirl and set aside.
- In another small bowl mix together the streusel ingredients until the size of coarse crumbs. Do not overmix or it will clump together.
- In a large mixing bowl, whisk together the cake mix, pumpkin pie spice, cinnamon.
- Add in the pumpkin puree, water, and eggs. Beat with an electric mixer until smooth and combined.
- Pour half of the batter into your prepared bundt cake pan.
- Top the batter with your cinnamon sugar swirl mixture until the batter in the bundt pan has a nice even layer of cinnamon sugar on top.
- Add the remaining batter on top of your cinnamon mixture and spread smooth.
- Sprinkle the streusel mixture on top of the batter, gently pressing down as needed to help it to adhere.
- Bake in the oven for about 40 minutes or until a toothpick can be inserted and come out clean.
- Let the cake cool for 5 minutes in the pan before gently releasing the sides of the pan with a butter knife.
- Flip your cake onto a plate, the streusel will be on the bottom. Remove the pan from the cake and then add a plate, face down, onto the top of the cake.
- Flip the cake over onto the second plate so that the streusel is now on top. Slide onto a wire cooling rack and let cool.
- As the coffee cake is cooling, you can prepare the icing by mixing the powdered sugar and milk in a small bowl, adding just enough milk to get a good drizzling consistency.
- Drizzle the icing over the top of the bundt cake.
- Slice and serve.
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