One of my favorite parts of the fall season is the tastes and scents that are so popular. While I realize that some people hate to see the popularity of pumpkin flavored everything, I can’t get enough of it. So if you are one of the types that cringe whenever you see a new use for pumpkin, this post is not for you.
Today I’m sharing a recipe for Pumpkin Spice Coffee Cake. It is a twist on my Pistachio Coffee Cake that I shared a few years ago and could not be easier to make. Normally I’m very much a make-it-from-scratch baker, but this is one of the few exceptions. There are times when a box cake mix works just fine……times when baking something is good enough.
Although coffee cake is traditionally for breakfast, this can also be served for dessert or snack. It will give you a perfect bite of fall regardless of when you decide to indulge….cinnamon, pumpkin spices, walnuts, and pumpkin flavors all combined together and topped with a drizzled glaze. Yum!
1/4 cup water
1 package yellow cake mix
1 package instant Pumpkin Spice pudding from Jello (affiliate link)
1/4 cup oil
1 cup sour cream
1/2 cup brown sugar
2 teaspoons cinnamon
1/2 cup sugar
1 cup chopped walnuts
1 cup powdered sugar
1 teaspoon pumpkin pie spice
2 to 3 Tablespoons whole milk
Begin by mixing the eggs, water and cake mix together in a bowl until smooth. Add in the pudding, oil, and sour cream and mix until combined.
In a separate bowl mix the topping ingredients well.
Grease a 9×13 inch pan. (Because I wanted to be able to remove my coffee cake from the pan when it was done baking, I also added a piece of parchment paper to the inside of the pan.)
Put half of the batter in the pan and then add half of the topping. Carefully layer the rest of the batter on top and finish the cake off with the rest of the topping.