- Crunch:
- 1 cup packed brown sugar
- 3/4 cup chopped pecans
- 1/4 cup melted butter
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- Batter:
- 1 (15.25 ounce) package yellow cake mix
- 1 cup pumpkin puree
- 3 eggs
- 1/2 cup water
- Drizzle:
- 1/2 cup confectioners' sugar
- 1/4 cup milk, or as needed
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Stir brown sugar, pecans, butter, flour, cinnamon, cloves, and nutmeg together in a bowl to make crunch mixture.
- Mix yellow cake mix, pumpkin, eggs, and water together in a separate bowl until batter is smooth. Pour half of the batter into the prepared baking dish; top with crunch mixture. Pour remaining batter over crunch.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
- Whisk confectioners' sugar and milk together in a small bowl, adding more milk if needed to reach a pourable consistency; drizzle over the cake.
04/24/2018
recipepes.com
Pumpkin Crunch Coffee Cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
