Instant Pudding Mix Makes This Easy Pumpkin Coffee Cake Irresistibly Moist

Photo byDishntheKitchen

I may not be ready for fall, but I'm definitely ready for pumpkin coffee cake. This quick and easy recipe uses yellow cake mix, pumpkin puree, spices and a box of instant pudding mix to create a moist, luscious cake you will want to eat all day long.

The crunchy, buttery streusel topping is packed with cinnamon and brown sugar, which contrasts with the rich interior. When I first made this recipe I wasn't sure about all the cinnamon--2 tablespoons in the topping and another teaspoon and a half in the cake itself--but it's so worth it in terms of flavor.

I also love the way the dark streusel sets off the pumpkin color of the cake when you serve it. While there is an option in the notes to add some streusel in the middle, I love the way leaving it all on top creates a thick, crunchy layer over the dense, spice-filled cake.

Pumpkin Coffee Cake

Ingredients

For the filling

1 1/2 cups packed light brown sugar

2 tablespoons ground cinnamon

1 teaspoon salt

1 cup all-purpose flour

1/2 cup (1 stick) unsalted butter, melted

For the cake

1 (15.25 ounce) box yellow cake mix

1 (3.4 ounce) box vanilla instant pudding mix

1 cup canned pumpkin puree

1/2 cup vegetable oil

1/2 cup water

3 eggs

1 1/2 teaspoons ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

Instructions

1. Preheat oven to 350 degrees and grease a 9 x 13-inch baking dish.

2. Combine the brown sugar, 2 tablespoons of cinnamon, salt and flour in a large bowl. Add the melted butter and mix with a fork or your hands until the mixture forms pea-size crumbs. Set aside.

4. Combine the cake mix, dry pudding mix, pumpkin, oil, water, eggs, nutmeg, ginger, and 1 1/2 teaspoons cinnamon in a large bowl with an electric mixer until well blended, about 2-3 minutes.

5. Pour the batter into the prepared baking dish and even out the top with the back of a spatula. Batter will be thick.

6. Sprinkle the streusel evenly over the batter.

7. Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool in the pan on a wire rack for 30 minutes before serving.

Notes

If you want, you can add a layer in the middle of the coffee cake: set aside 1/2 cup of the mixture for the filling before you add the butter. Spread half the batter across the bottom of the pan, sprinkle the 1/2 cup over the first layer, then add a second layer and top with the streusel.

This will keep 5 days in the refrigerator and about 3 months in the freezer.

I always use Duncan Hines Butter Golden cake mix (which is always at the dollar store, for some reason) but any brand should work.