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Pumpkin Crunch Coffee Cake

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Brooke Lark
Updated May 24, 2022
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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.

Pumpkin Crunch Coffee Cake

  • Prep Time 10 min
  • Total 35 min
  • Servings 9
  • Ingredients 10
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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

  • 1/3 cup from 1 pouch (17.5 oz) Betty Crocker™ Limited Edition Pumpkin Spice Cookie Mix
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon pumpkin pie spice
  • 2 tablespoons cold butter

Instructions

  • Step 
    1
    Heat oven to 400°F. Grease 8-inch square pan with shortening or cooking spray.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Bake 25 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

Nutrition

Nutrition Facts are not available for this recipe

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