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Pumpkin Crunch Coffee Cake
Pumpkin Crunch Coffee Cake
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Prep Time:
10 minutes
Total Time:
35 minutes
Create a delicious pumpkin cake using Bisquick mix as the base, topped with a crunchy layer made from Betty Crocker pumpkin spice cookie mix - a delightful fall treat.
Ingredients:
  • 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)
  • 1/3 cup from 1 pouch (17.5 oz) Betty Crocker™ Limited Edition Pumpkin Spice Cookie Mix
  • 1/4 teaspoon pumpkin pie spice
  • 2 tablespoons cold butter
Instructions:
  • Preheat the oven to 400°F and generously grease an 8-inch square pan with shortening or cooking spray.
  • Combine Bisquick mix, milk, egg, granulated sugar, and 1 teaspoon pumpkin pie spice in a medium bowl until fully mixed. Transfer half of the batter to the pan, layer with pumpkin pie mix, then pour the remaining batter on top.
  • Combine all topping ingredients in a small bowl and mix with a fork until crumbly. Sprinkle over the batter and gently swirl a butter knife through the topping to incorporate it into the top layer of the batter.
  • Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm or cool.

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