Easy Pumpkin Spice Coffee Cake Recipe for Fall

This flavorful Pumpkin Spice Cake is quick and easy to prepare thanks to a semi-homemade recipe that includes pumpkin flavored pudding, a box yellow cake mix, and sour cream. No one needs to know just how simple it is when you serve the delicious treat for breakfast or an after-dinner fall dessert.

COOK + BAKE | Updated July 15, 2025

Slice of Sour Cream Pumpkin Coffee Cake with fork

There's something special about fall mornings - the way the crisp air drifts through an open window, the golden light spilling across the kitchen table, and the irresistible aroma of pumpkin spice dancing from the oven.

And on those mornings when you want something cozy without spending hours baking, this Pumpkin Coffee Cake with Cake Mix and Pudding is the perfect answer.

Made with a handful of pantry staples including a boxed yellow cake mix and JELL-O pumpkin spice instant pudding, this easy fall dessert recipe comes together quickly and bakes up beautifully in a 9x13 pan.

It’s the kind of treat that looks and tastes like you spent all day in the kitchen, but really just takes a few minutes of prep time.

Even better? You can keep things extra simple or elevate the recipe by using your own homemade yellow cake mix instead of store-bought, proof that baking from scratch and shortcuts can live side by side.

Whether you’re hosting brunch, need a make-ahead dessert for a fall gathering, or just want something sweet to go with your coffee, this pumpkin spiced coffee cake is a reliable favorite you’ll want to make on repeat.

READ NEXT: My favorite pumpkin recipes for fall

Square of Pumpkin Coffee Cake with Glaze

Why You'll Love this Pumpkin Coffee Cake

Beyond the warm spice flavor and vibrant orange hue, there's a lot to love about this fall favorite:

GREAT FOR BREAKFAST OR DESSERT

Although coffee cake is traditionally for breakfast, this can also be served for after-dinner dessert or snack as well. This Spiced Pumpkin Coffee Cake will give you a perfect bite of fall regardless of when you decide to indulge....cinnamon, pumpkin spices, walnuts, and pumpkin flavors combined together and topped with a drizzle of glaze.

STAYS SOFT + MOIST

Thanks to the addition of sour cream, this coffee cake stays irresistibly moist, even days later.

QUICK + EASY

Using a cake mix and powdered instant pudding means you can have it prepped and in the oven in under 15 minutes. No need to haul out the stand mixer or dirty every bowl in the kitchen. It is a perfect recipe for anyone who doesn't feel confident in the kitchen or needs a fast dessert.

GREAT FOR A CROWD

There are times when you need an easy recipe to take to a fall party or get-together and this one is ideal. Baked in a standard 9x13 dish, it’s ideal for sharing.

Add a layer of parchment paper to the dish before baking for easy removal. It can be displayed on a fancy platter for a nice presentation with clean, picture-perfect slices

Or consider using a Bundt pan for an elevated look. Nordic Ware makes some beautiful fall-inspired Bundt pans for a seasonal touch that can be used year after year.

Pumpkin Coffee Cake 9x13 on white platter

Pumpkin Spiced Coffee Cake Ingredients

For your convenience, a full ingredients list, directions for making Pumkin Spice Coffee Cake, and a printable recipe option appear further down in this article. Here is an overview of what you'll need.

Large Eggs

Yellow Cake Mix - Store bought or use your own recipe for homemade yellow cake mix

JELL-O Pumpkin Spice Instant Pudding and Pie Filling - You want a 3.4 ounce, 4 serving package that is available in most grocery stores during the fall season or year round on Amazon

Canola or Vegetable Oil

Sour Cream - Important for a moist cake

Brown Sugar, Cinnamon, Granulated Sugar, and Chopped Walnuts - For the topping

Confectioner's Sugar, Pumpkin Pie Spice, and Whole Milk - For a drizzled glaze on top (optional)

How to Make Spiced Pumpkin Coffee Cake

Now that you have all the ingredients ready, it is time to put this cake together.

STEP 1: PREPARE THE TOPPING

In a small bowl, combine the brown sugar, granulated sugar, cinnamon, and chopped walnuts. Stir until everything is evenly mixed, then set aside.

This sweet, spiced crumble will add the perfect texture and flavor contrast to your soft, tender cake.

STEP 2: MIX THE CAKE BATTER

In a large mixing bowl, whisk together the dry yellow cake mix, eggs, and water until the batter is smooth and free of lumps.

Add the dry pudding mix, vegetable oil, and sour cream. Continue mixing until everything is fully incorporated. The batter will be thick, rich, and full of that signature fall aroma.

STEP 3: PREPARE YOUR PAN

Grease a 9x13-inch baking dish with butter or non-stick spray. If you’d like to easily lift the cake out after baking for a cleaner presentation, line the pan with parchment paper, allowing a few inches to hang over the long sides like handles.

STEP 4: LAYER THE CAKE AND TOPPING

Spread half of the batter evenly into the prepared pan. Sprinkle half of the topping mixture over the batter.

Carefully spoon the remaining batter over the top, smoothing it out gently with a knife or offset spatula. Finish by sprinkling the rest of the walnut topping evenly across the surface.

STEP 5: BAKE

Place the pan in a preheated 400°F oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and slightly crisp, while the inside stays soft and moist.

Allow the cake to cool on a wire rack before adding the glaze.

STEP 6: MAKE THE GLAZE(Optional, but recommended)

A simple glaze adds just the right touch of sweetness and ties all the fall flavors together.

In a small bowl, whisk together the powdered sugar and pumpkin pie spice. Add two tablespoons of milk and stir until smooth. If the glaze is too thick, add more milk one teaspoon at a time until it reaches a pourable consistency.

Transfer the glaze to a piping bag or a zip-top bag with the corner snipped off, and drizzle it generously over the cooled cake.

Frequently Asked Questions

Have a question about making this recipe? Here are some frequently asked ones that might help.

CLICK ON THE QUESTION TO DROPDOWN THE ANSWER

This cake stays moist for days thanks to the sour cream. Store any leftovers in an airtight container at room temperature for 5–7 days. For even longer storage, you can refrigerate it, though room temperature yields the best texture.

Yes! Once the cake has cooled completely, wrap individual slices (or the entire cake) tightly in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 2 months. Let it thaw at room temperature or warm it gently in the oven before serving.

Absolutely. For a more elegant presentation, bake the cake in a 10-inch Bundt pan at 350°F for 40 to 45 minutes.

All the ingredient amounts stay the same. Just keep in mind that the spiced walnut topping will end up on the bottom, so be sure to flip the cake out carefully once it’s cool. A glaze drizzled over the top adds a lovely finishing touch.

The chopped walnuts add a delicious crunch and nutty flavor that balances the soft texture of the cake. Pecans make a wonderful substitute. If you need a nut-free option due to allergies or preference, you can simply omit them. The cake will still be flavorful and moist.

Yes, though results may vary slightly. Melted butter, coconut oil, or even olive oil can be used in place of vegetable or canola oil in equal amounts. Each will add its own subtle flavor, so choose based on your taste preferences.

No. Just add the dry pudding mix directly into the batter. Don’t follow the instructions on the pudding box. It's used as a flavor booster when combined with the other ingredients.

You’ll want to chop the walnuts first, then measure out one cup. Measuring chopped vs. whole nuts can affect your final amount, so for the most accurate result, always measure after chopping.

You can learn more about how to know with certainty that you are measuring correctly in this post about understanding how recipes are written. (Measuring is #3.)

Yes! If you prefer to bake from scratch, you can substitute your favorite homemade yellow cake mix in place of the boxed version. Just be sure your mix is equivalent in volume and includes similar dry ingredients (like flour, sugar, leavening, and salt).

Definitely. This cake is a great make-ahead option for entertaining. Bake it a day in advance and store covered at room temperature. Wait to add the glaze until just before serving for the freshest presentation.

Slice of pumpkin coffee cake and vintage fork

Recipes like this are a reminder that creating something delicious doesn't have to be complicated.

With just a few simple ingredients and a bit of tine, you can make a cozy fall treat that feels both nostalgic and new.

Whether you’re new to baking or just short on time, this easy fall dessert recipe delivers all the comfort and flavor you’re craving - no stress, no fuss, just a slice of pumpkin-spiced goodness that tastes like home.

Some Other Fall Baking Posts You Might Like

Pumpkin Spice Cranberry Muffins - Another fall breakfast recipe you'll make again and again!

Ultimate Pumpkin Cheesecake - An alternative to your traditional pumpkin pie

Apple Butter Pie - An early fall pie similar in texture to pumpkin but loaded with apple flavor

Slice of fall pumpkin coffee cake and coffee

SPICED PUMPKIN COFFEE CAKE

No one needs to know just how simple this semi-homemade fall cake is to make when they are wowed by the fall flavor and presentation.

Makes one 9x13 inch cake

PRINT RECIPE

CAKE INGREDIENTS

4 large eggs
1/4 cup water
1 package yellow cake mix
1 - 3.4 ounce package Pumpkin Spice Instant Pudding and Pie Filling from Jello
1/4 cup canola or vegetable oil
1 cup sour cream

TOPPING INGREDIENTS

1/2 cup brown sugar
2 teaspoons ground cinnamon
1/2 cup granulated sugar
1 cup chopped walnuts

GLAZE INGREDIENTS

1 cup confectioner's sugar
1 teaspoon pumpkin pie spice
2 to 3 Tablespoons whole milk

INSTRUCTIONS

STEP 1: Preheat your oven to 400° and grease a 9"x13" inch pan.

STEP 2: TO MAKE THE TOPPING - In a small bowl, toss together the brown sugar, cinnamon, granulated sugar, and chopped walnuts until mixed well. Set aside.

STEP 3: TO MAKE THE COFFEE CAKE - In a large bowl, mix the eggs, water and cake mix together until blended and smooth. Then add the dry pudding mix, oil, and sour cream and mix until combined.

STEP 4: Put half of the batter into the pan and sprinkle with half of the mixed topping. Carefully spread the rest of the batter on top and finish off with the remaining topping.

STEP 5: Bake the cake for 30 to 35 minutes or until the cake tests done with a toothpick inserted into the center. Allow the cake to cool in the pan on a wire rack.

STEP 6:TO MAKE THE GLAZE - Whisk together the confectioner's sugar and pumpkin pie spice. Add 2 Tablespoons of milk and if the glaze seems too thick, add more milk one teaspoon at a time. Pour the glaze into a piping bag and drizzle over the entire cake.