Pumpkin Spice Coffee Cake with Maple Drizzle
Pumpkin Spice Coffee Cake with Maple Drizzle is an easy fall dessert recipe perfect for weekends with the family and superb with a steaming hot cup of coffee!
Servings: 8 servings
Ingredients
- 1 Spice Cake Mix
- 3 large eggs
- 1/2 cup pumpkin puree
- 1/3 cup vegetable oil
- 1/2 cup buttermilk
- 1/2 cup chopped pecans
Maple Glaze
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 350 degrees.
- Add cake mix, eggs, pumpkin, oil and buttermilk to a large mixer bowl. Beat with an electric mixer about 2 minutes on medium speed. Scrape down sides of the bowl and continue beating on medium-high for 2 minutes or until smooth and well combined.
- Pour into 4 mini cast iron skillets or a 9 x 13 cake pan that have been sprayed with non-stick cooking spray.
- Top with chopped pecans. Bake for 22 minutes or until a toothpick inserted comes out clean.
- Mix Powered sugar and maple syrup together until smooth and drizzle over cake.
- Serve warm or at room temperature.