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editor   Sandy Moyer
BellaOnline's Home Cooking Editor
 

Pumpkin Coffee Cake

Pumpkin Coffee Cake
  • 1 box yellow cake mix
  • 1/2 cup brown sugar
  • 1 (1-lb.) can pumpkin or 2 cups pumpkin puree
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 tsp. pumpkin pie spice
  • 1/2 cup chopped pecans or walnuts

    topping

  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/4 cup butter or margarine, softened
  • 1 tsp. cinnamon

Preparation -
Grease and flour a 13" x 9" x 2" baking pan; set aside. Combine the cake mix, brown sugar, pumpkin, vegetable oil, eggs, spice, and nuts in a large mixing bowl. Mix on low speed for about 1 minute, or just until the dry ingredients are moistened, then mix at medium speed for about 2 minutes. Spread the batter in the prepared baking pan. In a separate bowl, with a fork, mix the flour, sugar, butter, and cinnamon together until crumbly. Sprinkle the mixture evenly over the cake batter. Bake at 350° for 40 to 45 minutes, or until the cake springs back when touched lightly in the center.

Bake N Take PanBake N Take Pan totes your cake and keeps it fresh and moist.
It's available, online, at Walter Drake

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Content copyright © 2008 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Sandy Moyer for details.



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