As the leaves begin to change and the air turns crisp, it’s time to indulge in all the flavors of fall. And what better way to do that than with a warm, delicious slice of pumpkin pie mix coffee cake? This recipe is the perfect combination of pumpkin spice and rich coffee flavor, making it a must-try for any autumnal gathering or cozy night in.
Ingredients:
- 1 box of yellow cake mix
- 1 can of pumpkin pie mix
- 3 eggs
- 1/2 cup of vegetable oil
- 1/4 cup of strong brewed coffee
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of ginger
- 1/4 teaspoon of allspice
- 1/2 cup of chopped pecans (optional)
Instructions:
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the cake mix, pumpkin pie mix, eggs, vegetable oil, brewed coffee, cinnamon, nutmeg, ginger, and allspice. Mix until well combined.
- If using pecans, fold them into the batter.
- Pour the batter into a greased 9×13 inch baking dish.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10-15 minutes before slicing and serving.
Nutritional Information:
Servings: 12
Calories per serving: 310
Total Fat: 17g
Saturated Fat: 3g
Cholesterol: 47mg
Sodium: 370mg
Total Carbohydrates: 37g
Dietary Fiber: 1g
Sugar: 21g
Protein: 3g
Cooking Time:
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Equipment:
- 9×13 inch baking dish
- Mixing bowl
- Spatula
- Toothpick
Serving Suggestions:
This pumpkin pie mix coffee cake is delicious on its own, but you can also serve it warm with a dollop of whipped cream or a drizzle of caramel sauce. It pairs perfectly with a cup of coffee or hot apple cider.
Variations:
If you’re feeling creative, try adding a streusel topping to your coffee cake. Simply mix together 1/2 cup of flour, 1/2 cup of brown sugar, 1/4 cup of melted butter, and 1 teaspoon of cinnamon. Sprinkle the mixture on top of the batter before baking.
Substitutions:
If you don’t have pumpkin pie mix on hand, you can substitute it with one can of pumpkin puree and 1 tablespoon of pumpkin pie spice. You can also use brewed decaf coffee if you prefer.
Storage:
Store any leftover cake in an airtight container in the fridge for up to 3 days.
Tips:
- Make sure to let the cake cool before slicing, as it will be very hot straight out of the oven.
- If using pecans, make sure to chop them finely so they distribute evenly in the batter.
- Don’t overmix the batter, as this can make the cake tough.
Notes:
This recipe is a fun twist on traditional coffee cake and is perfect for fall. The pumpkin pie mix adds a delicious flavor and the coffee gives it a rich depth. It’s also a great way to use up any leftover pumpkin pie mix you may have on hand.
Frequently Asked Questions:
Can I use a different type of cake mix?
Yes, you can use a white or spice cake mix instead of yellow if you prefer.
Can I use pumpkin puree instead of pumpkin pie mix?
Yes, you can substitute one can of pumpkin puree and 1 tablespoon of pumpkin pie spice for the pumpkin pie mix.
Can I freeze this cake?
Yes, you can freeze any leftover cake for up to 1 month. Simply wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. When you’re ready to eat it, let it thaw in the fridge overnight before reheating in the oven or microwave.
Final Thoughts:
This pumpkin pie mix coffee cake is a delicious way to celebrate the flavors of fall. It’s easy to make and perfect for sharing with friends and family. Whether you’re hosting a brunch or just looking for a cozy treat, this coffee cake is sure to be a crowd-pleaser. So why not give it a try and see for yourself?