Pumpkin Spice Coffee Cake with Vanilla Glaze

Pumpkin Spice Coffee Cake

Prep time: 15 min
Total time: 60 min
Servings: 1, 8x8-inch coffee cake

Ingredients

  • 1 package  Krusteaz Cinnamon Swirl Crumb Cake Mix
  • 1 teaspoon  Pumpkin pie spice, divided
  • 1/2 cup  Strong brewed coffee, cooled (or ½ cup water + 1 tablespoon instant espresso powder)
  • 1/4 cup  Vegetable oil
  • 1 Egg
  • 1 cup Canned pumpkin
  • 1 pouch  Cinnamon Crumb Topping (included with mix)
  • Vanilla Glaze:
  • 1 cup Powdered sugar
  • 1/4 cup Milk or heavy cream
  • 1/2 teaspoon Vanilla extract

Directions

STEP 1

Heat oven to 350°F. Lightly grease a 8x8-inch baking pan.

STEP 2

Empty contents of cinnamon crumb topping pouch into small bowl. Add 1/2 teaspoon pumpkin pie spice and stir to combine. Set aside.

STEP 3

In a medium bowl, whisk together coffee, oil, egg, and pumpkin until blended.

STEP 4

Add Krusteaz Cinnamon Crumb Cake Mix and 1/2 teaspoon pumpkin pie spice. Stir until well combined.

STEP 5

Spoon half of batter into pan and spread evenly. Sprinkle half of topping mixture over batter.

STEP 6

Drop remaining batter in small spoonfuls over topping layer and spread to edge of pan. Sprinkle remaining topping evenly over batter.

STEP 7

Bake for 44-50 minutes or until a toothpick inserted into center comes out clean. For a glass pan, add 5 minutes to bake time. Allow to cool for 5-10 minutes.

STEP 8

For Glaze: Whisk all ingredients together until smooth. Add more milk (or cream) if necessary for desired consistency. Drizzle over coffee cake and let set before cutting and serving.