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    Home » Recipes » Cakes

    Published: Oct 12, 2021 by Nicole This post may contain affiliate links.

    Easy Pumpkin Spice Coffee Cake

    Jump to Recipe Print Recipe

    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.

    a crumbshot of a slice of pumpkin coffee cake with more cake and a pumpkin in the background

    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. By the time this recipe is finished, you'll swear it was homemade because no "box taste" remains. Making pumpkin coffee cake with cake mix is going to be a favorite go-to during the season.

    Whether you choose to serve this pumpkin streusel bundt cake for breakfast or dessert, it's perfect for both and snacking on in between. with so much flavor and deliciousness in every bite, it's going to quickly become a Fall favorite in your household.

    Jump to:
    • 🥘  Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🧾 Substitutions
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 📖 Recipe
    a hand sprinkling streusel topping over pumpkin coffee cake in bundt pan

    🥘  Ingredients

    • Boxed Yellow Cake Mix
    • Pumpkin Pie Spice
    • Cinnamon
    • Pumpkin Puree
    • Water
    • Canola Oil
    • Large Eggs
    • Granulated Sugar
    • All-Purpose Flour
    • Brown Sugar
    • Shortening
    • Powdered Sugar
    • Milk

    For specific quantities, see the recipe card below.

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Bundt Pan
    • Mixing Bowls
    • Measuring Cups
    • Measuring Spoons
    • Whisk
    a streusel topped pumpkin coffee cake unbaked and in a bundt pan

    🔪 Instructions

    Check out how to make pumpkin spice coffee cake with these simple step-by-step instructions:

    1. Preheat oven to 350 degrees F and grease and flour the inside of a bundt cake pan.
    2. In a small bowl, mix together the cinnamon sugar for the swirl and set aside.
    3. In another small bowl mix together the streusel ingredients until the size of coarse crumbs. Do not overmix or it will clump together.
    4. In a large mixing bowl, whisk together the cake mix, pumpkin pie spice, cinnamon.
    5. Add in the pumpkin puree, water, and eggs. Beat with an electric mixer until smooth and combined.
    6. Pour half of the batter into your prepared bundt cake pan.
    7. 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.
    8. Add the remaining batter on top of your cinnamon mixture and spread smooth.
    9. Sprinkle the streusel mixture on top of the batter, gently pressing down as needed to help it to adhere.
    10. Bake in the oven for about 40 minutes or until a toothpick can be inserted and come out clean.
    11. Let the cake cool for 5 minutes in the pan before gently releasing the sides of the pan with a butter knife.
    12. 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.
    13. 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.
    14. 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.
    15. Drizzle the icing over the top of the bundt cake.
    16. Slice and serve.
    an upclose side view of a glaze topped pumpkin streusel coffee cake on a cake stand

    🧾 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.

    glaze topped pumpkin coffee cake on a cake stand with a server to the side and pumpkin in the background

    🍴 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

    How long is pumpkin streusel cake good for?

    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.

    Can I freeze the pumpkin coffee cake?

    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.

    Can I make pumpkin coffee cake in a 9x13 baking dish?

    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.

    pumpkin coffee cake on a plate with more on a cake stand in the background

    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

    a slice of pumpkin coffee cake up close with more cake and a pumpkin in the background
    Print Recipe
    5 from 1 vote

    Easy Pumpkin Spice Coffee Cake

    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.
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Servings: 12 slices
    Calories: 366kcal
    Cost Recipe $3.91 / Serving $0.33
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    Equipment

    • Bundt Pan
    • Mixing Bowls
    • Measuring Cups
    • Measuring Spoons
    • Whisk

    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.

    Notes

    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.
    Can I make pumpkin coffee cake in a 9x13 baking dish? 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.

    Storage

    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.
    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.

    Nutritional Information

    Serving: 1slice | Calories: 366kcal | Carbohydrates: 53.1g | Protein: 4.2g | Fat: 16.1g | Saturated Fat: 3.3g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 8.2g | Trans Fat: 16.1g | Cholesterol: 62.1mg | Sodium: 268.5mg | Potassium: 72mg | Fiber: 1.1g | Sugar: 34.7g | Vitamin A: 132.9IU | Vitamin C: 0.7mg | Calcium: 91.2mg | Iron: 0.9mg
    Author NicoleDurham
    Course Breakfast, brunch, Dessert
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.
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    I'm Nicole and I am the owner and recipe developer here at Beeyond Cereal. I love saving money and one of the best places to trim expenses is in the kitchen. With this site, we are serving up tasty and frugal homemade dishes that the whole family will enjoy.

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