This recipe is simple to make and a hit at holiday gatherings. The white almond bark can be found at Walmart®.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch cake |
Ingredients
- nonstick cooking spray
- ¾ cup brown sugar
- ½ cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 4 tablespoons cold unsalted butter, cut into small cubes
- 1 (15.25 ounce) package yellow cake mix
- 4 tablespoons unsalted butter, softened
- 3 large eggs
- 1 (15 ounce) can pumpkin puree (such as Libby’s®)
- 1 teaspoon ground cinnamon
- ½ cup coarsely chopped pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch pan with cooking spray and set aside.
- Combine brown sugar, flour, and pumpkin pie spice in a medium bowl. Add butter cubes, and use a fork or pastry blender to mix ingredients together until it resembles coarse crumbs.
- Combine cake mix and butter in a large bowl and beat with an electric mixer on medium speed until well combined. Add eggs, one at at a time, mixing well after each addition. Add pumpkin puree and cinnamon to the bowl, and mix until well blended, about 3 minutes. Stir in pecans.
- Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Allow the cake to cool for about 5 minutes before serving.
Nutrition Facts
| Calories | 339 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 343 mg |
| Sugars | 26 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Just made this cake exactly as the recipe is written and couldn’t be more pleased with how it turned out. It was easy to mix up, the house smells amazing and the cake is absolutely delicious. Will definitely make this again.
Like many others, I put the pecans in the streusel topping, and also put 1/2 tsp pumpkin pie spice in the cake batter. The cake was moist and flavorful and did not taste like a boxed mix. I will definitely make again, but next time I will cut down the amount of the brown sugar in the streusel topping by 1/3.
I’ve made this twice now for potlucks and have gotten great comments. It is very quick and easy. I did increased the pumpking pie spice to 1.5 teaspoons and I used 6 Tblspn of butter in the streusel topping. As with other reviewers, I put the pecans in the streusel, not the cake.
What a wonderful easy coffee cake. Made it exactly as printed except I used salted butter. I cut into squares after it was cooled. We ate some and froze the rest. Reheats great.
This is is definitely not a coffee cake; but it is a good dessert. I added finely cut apples to the mix and put the pecans in the topping rather than in the mix. I served it with a generous dollop of whipping cream. I suggest making it a day ahead. I gave it 4 stars for taste, but missed 5 stars for it being mislabeled as a coffee cake.
Amazing, you must try!
I used a spice cake mix, no need to add cinnamon. The flavors meld together overnight, and it’s even better the day after that. Definitely a hit at our house.
It was absolutely delicious!
Absolutely delicious!!! This is definitely a keeper. It’s so moist and the topping adds a good crunchy texture!
Was easy to make changed recipe a little put chopped apples in cake mix and topping and put all the chopped pecans in the topping with a little drizzle of icing. Kids loved it
This is delicious and easy!!! I made it for a fund-raising bake sale, and my dear friend who bought it shared a piece with me! I can’t wait to make it again!
I added some chopped apple into the mix and on top. So yummy. Tastes like fall.
I added an additional tablespoon of butter to the topping mixture and also added the pecans in the topping.
The cake was delicious and had a great consistency! I used gluten-free yellow cake mix and flour for the topping. I added more cinnamon, ginger and nutmeg to the batter because I really love the flavors. The only change I’d make next time is to put the pecans in the topping instead of the cake. It was a hit and no one knew it was gluten-free!
This was really easy and a big hit for family brunch. I would add more pumpkin spice next time but no other changes seemed necessary in my book!