Caramel Pumpkin Coffee Cake

Caramel Pumpkin Coffee Cake

This semi-homemade caramel pumpkin coffee cake has all the flavors of Fall with a fluffy pumpkin cake, sweet layer of cream cheese filling, and a decadent caramel drizzle.
Course Dessert / Treat
Cuisine American
Keyword Caramel Pumpkin Coffee Cake
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Author I Heart Recipes


  • Cake
  • 1 18 ounce package yellow cake mix
  • 1 15 oz canned pumpkin
  • 1 ⁄2 cup brown sugar
  • 1 ⁄2 cup oil
  • 3 eggs
  • 1 tsp pumpkin pie spice
  • For Cream Cheese Filling
  • 8 oz. cream cheese-softened
  • 4 Tbsp. granulated sugar
  • 1 tsp vanilla
  • 1 egg white
  • Topping
  • ¾ cup all purpose flour
  • ½ cup packed light brown sugar
  • ½ tsp ground cinnamon
  • ¼ cup butter or margarine melted
  • Caramel topping


  • Preheat oven to 350 degrees.
  • Prep a 9 inch springform pan with non stick spray.
  • In a medium bowl, mix together the cream cheese, sugar, vanilla and egg white. Set aside.
  • In a large bowl, combine the cake mix, canned pumpkin, brown sugar, oil, eggs and pumpkin pie spice.
  • In a small bowl, combine all of the topping ingredients. Mix together with a fork until crumbly. Don’t mix it too much or the ingredients will stick together.
  • In your pan, pour half of the pumpkin cake mixture. Then pour the cream cheese mixture, lightly spreading across the pan. Pour the remaining cake mixture. Top with the topping crumbles.
  • Bake for 40-50 minutes, until toothpick comes out clean. Drizzle with the caramel sauce before serving.