Spiced Pumpkin Coffee Cake Recipe (2024)

This flavorful Spiced Pumpkin Coffee Cake is quick and easy to prepare thanks to a semi-homemade recipe that includes pumpkin flavored pudding and a box cake mix. But no one needs to know just how simple it is when you serve the delicious treat for breakfast or an after-dinner dessert.

One of my favorite parts of the fall season is the intense flavors and scents that are so popular.

While I realize that some people hate to see the popularity of pumpkin spice everything, I can't get enough of it and enjoy finding new recipes that incorporate the fruit.

Today I'm sharing a recipe for Pumpkin Spice Coffee Cake and it could not be much easier to make.....but it doesn't look like it was easy.

Normally I'm very much a make-it-from-scratch kind of 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. And if you don't feel like you're great in the kitchen, this is a cake that even you can handle.

READ NEXT: My favorite pumpkin recipes for fall

Why You'll Love this Recipe

GREAT FOR BREAKFAST OF DESSERT

Although coffee cake is traditionally for breakfast, this can also be served for after-dinner dessert or snack as well. This Spiced Pumpkin Coffee Cake 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!

STAYS MOIST

It is a very moist cake, even days after it has been made. And look at the vibrant pumpkin color when you cut into a slice!

QUICK + EASY

Because this recipe uses a boxed cake mix and powdered instant pudding there is not a lot of measuring or mixing to do which makes this recipe great for anyone who doesn't feel confident in the kitchen or needs a fast dessert.

And if you don't like using boxed mixes, feel free to substitute the ingredients for your own homemade yellow cake mix!

GREAT FOR A CROWD

There are times when you need an easy recipe to take to a fall party or get-together and this one is ideal. It is made in a 9"x13" pan and can be cut into slices as large or small as you need.

And if you add parchment to the baking dish before adding the batter, you'll be able to pull the cake right out and display it on a fancy platter for a nice presentation as I've done below.

What You'll Need

For your convenience, a full ingredients list, directions for making Pumpkin Spice Coffee Cake, and a printable recipe option appear further down in this article. Here is a brief overview of what you'll be needing.

• large eggs


• yellow cake mix - store bought or use your own recipe for homemade yellow cake mix


• pumpkin spice instant pudding and pie filling from Jello - you want a 3.4 ounce, 4 serving package that is available in most grocery stores during the fall season or year round on Amazon


• canola or vegetable oil


• sour cream - necessary for a moist cake


• brown sugar, cinnamon, granulated sugar, and chopped walnuts - for the topping


• confectioner's sugar, pumpkin pie spice, and whole milk - optional for a drizzled glaze on top

How to Make Spiced Pumpkin Coffee Cake

Now that you have all the ingredients ready, it is time to put this cake together.

MAKE THE TOPPING

In a small bowl, toss together the brown sugar, cinnamon, granulated sugar, and chopped walnuts until mixed well. Set the bowl aside.

MAKE THE CAKE

• In a large bowl, mix the cake mix with the eggs and water until blended and smooth.
• Add the dry pudding mix, vegetable oil, and sour cream and mix until combined.
• Grease a 9"x13" baking pan (glass or metal).

  If you'd like to be able to remove the coffee cake from the pan in one piece when it is done baking, add a piece of parchment paper to the inside of the pan leaving a few inches of overhang on both long sides of the pan.

• Put half the batter into the prepared pan and then sprinkle half the topping over the batter. Carefully spread the rest of the batter on top (an offset spatula works really well if you have one), and finish the cake off with the rest of the topping.
• Bake the cake in a preheated 400° degree oven for 30 to 35 minutes or until the cake tests done with a toothpick inserted in the center. Allow the cake to cool on a wire rack.

MAKE THE GLAZE

While you don't need to drizzle a glaze on top of this cake, it adds a nice touch and added flavor.

When the cake is no longer warm, whisk together the confectioner's sugar and pumpkin pie spice. Add two tablespoons of milk and if the glaze seems to thick, add more milk a teaspoon at a time.

Pour the glaze into a piping bag (or ziploc bag with the tip cut off) and drizzle the glaze over the entire cake.

No one needs to know just how simple this semi-homemade fall cake is to make when they are wowed by the fall flavor and presentation.

Makes one 9x13 inch cake

PRINT RECIPE

INGREDIENTS

• 4 large eggs
• 1/4 cup water
• 1 package yellow cake mix
• 1 - 3.4 ounce package Pumpkin Spice Instant Pudding and Pie Filling from Jello
• 1/4 cup canola or vegetable oil
• 1 cup sour cream
• 1/2 cup brown sugar
• 2 teaspoons cinnamon
• 1/2 cup granulated sugar
• 1 cup chopped walnuts
• 1 cup confectioner's sugar
• 1 teaspoon pumpkin pie spice
• 2 to 3 Tablespoons whole milk

INSTRUCTIONS

STEP 1: TO MAKE THE TOPPING - In a small bowl, toss together the brown sugar, cinnamon, granulated sugar, and chopped walnuts until mixed well. Set aside.

STEP 2: Preheat your oven to 400° and grease a 9"x13" inch pan.

STEP 3: In a large bowl, mix the eggs, water and cake mix together until blended and smooth. Then add the dry pudding mix, oil, and sour cream and mix until combined.

STEP 4: Put half of the batter into the pan and sprinkle with half of the mixed topping. Carefully spread the rest of the batter on top and finish off with the remaining topping.

STEP 5: Bake the cake for 30 to 35 minutes or until the cake tests done with a toothpick inserted into the center. Allow the cake to cool in the pan on a wire rack.

STEP 6:TO MAKE THE GLAZE - Whisk together the confectioner's sugar and pumpkin pie spice. Add 2 Tablespoons of milk and if the glaze seems too thick, add more milk one teaspoon at a time. Pour the glaze into a piping bag and drizzle over the entire cake.

Frequently Asked Questions

Have a question about making this recipe? Here are some frequently asked ones that might help.

HOW LONG WITH THIS COFFEE CAKE STAY FRESH

Store any leftover cake in an airtight container at room temperature for up to one week.

CAN THIS CAKE BE MADE IN A BUNDT PAN

If you'd like a fancier cake, feel free to make this recipe and pour it into a 10-inch Bundt cake pan instead. All of the ingredients stay the same. Your "topping" would end up on the bottom and you can add the drizzle over the decorative cake.

ARE THE WALNUTS NECESSARY

The nuts add a nice texture and flavor to the coffee cake topping. You can substitute a different nut if you'd like (pecan would be great), but I wouldn't skip them entirely unless you have a nut allergy.

IS THERE A SUBSTITUTE FOR THE VEGETABLE OIL

While I have never tried substituting the vegetable or canola oil in this recipe, an equal substitution of olive oil, melted butter, or melted coconut oil should work fine.

DO YOU ADD THE PUDDING MIX DRY

You add the powdered pudding mix straight from the box to the cake mix ingredients. You do not prepare the pudding following the box's instructions.

DO YOU MEASURE THE WALNUTS BEFORE OR AFTER CHOPPING

For this recipe, you'll want to chop the walnuts first and then measure out a cup of the chopped walnuts. You can learn more about how to know with certainty that you are measuring correctly in this post about understanding how recipes are written. Measuring is #3.

Whether you eat this Spiced Pumpkin Coffee Cake for breakfast or dessert, I hope that you find it as easy and delicious as I do.

Some Other Fall Baking Posts You Might Like

PUMPKIN SPICE CRANBERRY MUFFINS - Another fall breakfast recipe you'll make again and again!

ULTIMATE PUMPKIN CHEESECAKE - An alternative to your traditional pumpkin pie

APPLE BUTTER PIE - An early fall pie similar in texture to pumpkin but loaded with apple flavor

OATMEAL APPLESAUCE COOKIES

PUMPKIN GINGER MOLASSES COOKIES