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Pumpkin Coffee Cake Recipe

Guest Author - Sandy Moyer

Pumpkin Coffee Cake

Here's an easy recipe for a moist coffee cake with an oatmeal crumb topping.

  • 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 in a preheated oven at 350° for 40 to 45 minutes, or until the cake springs back when touched lightly in the center.

Nordic Ware Cake Pan with Lid
Nordic Ware Cake Pan with Lid

From NordicWare, this quality cake pan holds a traditional 9" x 13" cake. Bake in it then cover with the metal lid and it's ready to take with you. Use at home to keep homemade baked goods fresh.
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Content copyright © 2014 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 Allyson Elizabeth DŽAngelo for details.

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