With so many festive recipes to choose from a few that caught my eye were Bread & Butter Pickles, Bacon Double Cheeseburger Dip, and Twinkie Pie. I ended up choosing Erin's Pumpkin Crumb Coffee Cake because I had some leftover Calabaza en Tacha (Mexican candied pumpkin) sitting in my fridge just waiting to be used. I had seen similar recipes on Pinterest where you simply combine cake mix with pumpkin puree, but the crumb topping is what ultimately won me over. Not only is this cake super easy to whip up, it's also incredibly delicious... like a cross between a pumpkin bread and old-fashioned pumpkin pie. My family and I are completely smitten with this recipe!
Pumpkin Crumb Coffee Cake
(Recipe adapted from Making Memories with Your Kids)
- 1 box (18.25 oz.) yellow cake mix
- 1-1/2 cups pumpkin puree (homemade or canned)
- 1 cup butter, cold
- 2-1/4 cups all-purpose flour
- 1-1/2 cups brown sugar
- 1-1/2 tablespoons vanilla
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup chopped pecans
Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with cooking spray. Mix together the yellow cake mix and pumpkin puree. Pour the batter into the prepared pan; bake at 350°F for 15 to 18 minutes or until the center is just starting to set.
While the cake is baking, prepare the crumb topping by mixing together the butter, flour, brown sugar, vanilla, ground cinnamon, ground nutmeg, and ground cloves until the mixture resembles fine crumbs.
Remove cake from oven and sprinkle the butter mixture on top of the cake. Continue to bake for an additional 10 to 15 minutes until golden. Remove from oven. Let cool completely; cut into squares. Serve with an ice cold glass of milk. Enjoy!