Whenever I get invited to a potluck, I like to bring a dessert if I can. This is one that is always a crowd-pleaser. A lot of people save their pumpkin flavored dishes for the fall, but I have no problem making this in the Spring and Summer. I think if you like pumpkin, you don’t have to wait for a certain season to enjoy it. It’s a simple puree that’s used that you should have no problem finding in your local grocery store. So, go ahead and step outside the norm for once. You won’t regret it!
Check out what they are saying about this recipe over at All Recipes:
“This one is sure to please! It’s a twist on a traditional coffee cake.”
You’re going to get tons of compliments on this little gem, so be ready!
Ingredients
Crunch:
1 cup packed Domino brown sugar
3/4 cup chopped pecans
1/4 cup Land O’ Lakes melted butter
2 tablespoons Gold Medal 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
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-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.
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Quick Tip: Use walnuts instead of the pecans.
Thanks again to All Recipes for this scrumptious recipe.
