This pumpkin spice coffee crumb cake is a delicious dessert for this time of year! I slightly revised a coffee cake recipe my Aunt Cheryl to give it a seasonal twist. I wanted to make that cake a little more Fall-ish? Fall-esque? Fall-like?
We’ll stick with pumpkin-y.
It has just a hint of pumpkin – just enough pumpkin to make you think after the first bite, “Hmm…I think I’m going to need another bite juuuuuust to make sure I taste the pumpkin.”
We really don’t want to be unsure of those types of questions.
It also has a very simple glaze that makes the cake even more moist. This pumpkin spice coffee crumb cake basically dissolves in your mouth.
Oh, and by the way, it’ll take you all of about 5-7 minutes to prep before placing it in the oven. So, if you’re needing something delicious but you’re short on time, I’ve got you covered.
You make up the batter and pour half of it in a bundt cake pan…
Sprinkle on half of the pumpkin spice sugar mixture…
Pour on the other half of the batter…
Sprinkle on the rest of the pumpkin spice sugar mixture…
Bake it, and there you have it!
Then you shake together a 3-ingredient glaze, quickly poke some holes in the cake with a toothpick, and then drizzle the glaze all over. It’ll seep into those poked holes and make it so moist!
When I’ve made this cake before (like a zillion times), I’ve always mixed the glaze together in a bowl. I’ve never thought to shake it together in a mason jar until this time. Oh my gosh…SO MUCH EASIER.
Yum, yum, yum!
It truly does just melt in your mouth!
Bring some smiles to a gathering this Fall, or round up some people for some smiles around your dinner table to relish in the season.
Smiles, hugs, and jumps for joy are surely to follow consumption of this cake.
Hope this cake helps you enjoy some great quality time with others!
- 1 box yellow cake mix
- 2 3.4oz boxes of instant vanilla pudding
- 1 c water
- 1/2 c vegetable oil
- 1/2 c pumpkin puree
- 4 eggs
- 1 c packed brown sugar
- 1 tbsp pumpkin pie spice*
- For the Glaze:
- 1 c powdered sugar
- 2 tbsp milk**
- 1/2 tsp vanilla extract
*If you don't have pumpkin spice in your cabinet, you can do a spice mixture of cloves, cinnamon, nutmeg, allspice, and ginger.
**You can use any milk - I've used whole and skim to make the glaze, and I don't know if you can tell much of a difference with either!