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Pumpkin Crunch Coffee Cake

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Pumpkin Crunch Coffee Cake
  • Prep 10 min
  • Total 35 min
  • Servings 9
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The best flavors of fall are represented beautifully in this easy-fix recipe. Original Bisquick mix is the base of the classic pumpkin cake, and Betty Crocker pumpkin spice cookie mix provides its crunchy top.
By Brooke Lark
Created Feb 7, 2012

Ingredients

Coffee Cake

  • 2 cups Original Bisquick™ mix
  • 2/3 cup milk
  • 1 egg
  • 2 tablespoons granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 cup canned pumpkin pie mix (not plain pumpkin)

Topping

Steps

  • 1
    Heat oven to 400°F. Grease 8-inch square pan with shortening or cooking spray.
  • 2
    In medium bowl, stir together Bisquick mix, milk, egg, granulated sugar and 1 teaspoon pumpkin pie spice until well blended. Pour half of the batter into pan. Spread pumpkin pie mix over batter; pour remaining batter on top.
  • 3
    In small bowl, mix all topping ingredients with fork until crumbly. Sprinkle over batter; lightly drag butter knife through topping to mix with top layer of batter.
  • 4
    Bake 25 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

Tips from the Betty Crocker Kitchens

  • tip 1
    Look for pumpkin pie mix, which usually comes in a 30-oz can, with the other pie fillings and canned pumpkin in the grocery store. Pumpkin pie mix contains sugar and spices, unlike plain canned pumpkin.
  • tip 2
    Add 1/2 cup of chopped pecans to the topping for a truly delicious addition!

Nutrition

Nutrition Facts are not available for this recipe
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