Save on Pinterest

Contest-Winning Pumpkin Coffee Cake

It's tough to resist a second piece of this delightful treat with its comforting flavor. It's a breeze to throw together because it calls for pound cake mix and canned pumpkin. —Sarah Steele Moulton, Alabama
  • Total Time
    Prep: 15 min. Bake: 35 min. + cooling
  • Makes
    9 servings


  • 1 package (16 ounces) pound cake mix
  • 3/4 cup canned pumpkin
  • 6 tablespoons water
  • 2 large eggs, room temperature
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 cup chopped walnuts
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 3 teaspoons butter, melted


  • In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half the pumpkin mixture into a greased 9-in. square baking pan.
  • In a small bowl, combine the topping ingredients; sprinkle half over the batter. Carefully spread with remaining batter. Sprinkle with remaining topping (pan will be full).
  • Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts
1 piece: 385 calories, 18g fat (5g saturated fat), 79mg cholesterol, 366mg sodium, 51g carbohydrate (35g sugars, 1g fiber), 7g protein.

Recommended Video


Click stars to rate
Average Rating:
  • ebramkamp
    Nov 3, 2017

    This was soooo good. It's super easy to make and the streusel topping is perfection. Have copies of this recipe on hand as you will be asked for it.

  • dcscake_OH
    Oct 12, 2017

    Made this for my book club, everyone loved it. It is moist and wonderful. Everyone wanted another piece.

  • JGa2595176
    Jul 14, 2017

    Made as a cooking project for me and my wee ones one late summer afternoon. Easy enough for the kids to make mostly by themselves and the house sure smelled great while it baked. Can't go wrong with this delicious pumpkin cake. Will keep recipe at the top of my file to make again this fall!

  • peanutsnona76
    Sep 20, 2016

    Perfect as is. A hit with everyone.

  • erinshea1982
    Aug 18, 2016

    This is a wonderful quick to make impressive coffee cake ! Great in the fall, when it's pumpkin season!

  • Potempa
    Jan 31, 2016

    This was a great recipe! It was very moist and tasty. The only thing I did was add a 1/2 a cup of pumpkin morsels and drizzled the cake with a glaze. This is a keeper!

  • RHergenroeder
    Dec 21, 2015

    delicious! Followed the recipe, as-is.

  • Juptr2
    May 1, 2014

    Easy to make, delicious to eat! Will make this again for sure.

  • delowenstein
    Oct 5, 2013

    I first had made it when it was featured in Quick Cooking, March/April 2005. I just topped the batter with the topping-I didn't layer it! I was pleased with the results! This is a great recipe to use and I thank you, Sarah, for sharing it! delowenstein

  • zetley
    Feb 20, 2013

    No comment left