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5 from 2 votes

Crockpot Pumpkin Streusel Coffee Cake

A moist, tasty and easy Crockpot dessert perfect for your Fall guests.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Author Shirley Wood

Ingredients

  • 1 box cinnamon streusel bread mix I used Betty Crocker
  • 8 oz. canned pumpkin puree
  • 1/2 cup packed light brown sugar
  • 1 tsp. Allspice
  • 1/2 cup chopped pecans optional

Instructions

  • Line the bottom of the crockpot with aluminum foil, coming up the sides just a bit (this will keep the bottom from burning)
  • Spray the foil and crockpot with non stick spray
  • Set crockpot on high heat
  • Set the streusel mix aside from the boxed mix.
  • Add all remaining ingredients together and stir well by hand
  • Pour the cake batter into the crockpot
  • Top with the streusel mix, spreading evenly across the top
  • Top with the chopped pecans
  • Cover the top of the crockpot with a dish towel and then place the lid on top of the dish towel. (this will absorb the excess moisture which builds up)
  • Cook on high heat for approximately one hour.
  • Cake is done when toothpick inserted into center comes out clean.
  • Cooking times may vary depending on your crockpot.