Contest-Winning Pumpkin Coffee Cake Recipe
Contest-Winning Pumpkin Coffee Cake Recipe photo by Taste of Home

Contest-Winning Pumpkin Coffee Cake Recipe

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5 19 22
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It's tough to resist a second piece of this delightful treat with its comforting flavor. It's a breeze to throw together because it calls for pound cake mix and canned pumpkin. —Sarah Steele Moulton, Alabama
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES:9 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES: 9 servings

Ingredients

  • 1 package (16 ounces) pound cake mix
  • 3/4 cup canned pumpkin
  • 6 tablespoons water
  • 2 eggs
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • TOPPING:
  • 1/2 cup chopped walnuts
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 3 teaspoons butter, melted

Nutritional Facts

1 serving (1 each) equals 385 calories, 18 g fat (5 g saturated fat), 79 mg cholesterol, 366 mg sodium, 51 g carbohydrate, 1 g fiber, 7 g protein.

Directions

  1. In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half of the pumpkin mixture into a greased 9-in. square baking pan.
  2. In a small bowl, combine the topping ingredients; sprinkle half over the batter. Carefully spread with remaining batter. Sprinkle with remaining topping (pan will be full).
  3. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings.
Originally published as Pumpkin Coffee Cake in Quick Cooking March/April 2005, p35

Reviews for Contest-Winning Pumpkin Coffee Cake

AVERAGE RATING
(22)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 31, 2016

"This was a great recipe! It was very moist and tasty. The only thing I did was add a 1/2 a cup of pumpkin morsels and drizzled the cake with a glaze. This is a keeper!"

MY REVIEW
Reviewed Dec. 21, 2015

"delicious! Followed the recipe, as-is."

MY REVIEW
Reviewed May. 1, 2014

"Easy to make, delicious to eat! Will make this again for sure."

MY REVIEW
Reviewed Oct. 5, 2013

"I have prepared this coffee cake before! I first had made it when it was featured in Quick Cooking, March/Aapril 2005. I prepared it again and I've adjusted it as follows: I used a regular yellow cake mix, 1 cup canned pumpkin with 1/3 cup water, and I used 1-1/4 tsp. ground cinnamon, 1 tsp. ginger, 1/2 tsp. ground nutmeg and 1/2 tsp. cloves. I baked the cake in a 13x9x2" greased and floured baking pan for 45 minutes. I did prepare the topping, but I used 1/4 cup butter, melted, 1/2 cup chopped pecans or walnuts, 1/2 cup packed brown sugar and 1/4 cup all-purpose flour. I just topped the batter with the topping-I didn't layer it! I was pleased with the results! This is a great recipe to use and I thank you, Sarah, for sharing it! delowenstein"

MY REVIEW
Reviewed Oct. 5, 2013

"I prepared this cake before, but I made it again 10/5/13! I did make adjustments on this recipe: I used a regular yellow cake mix, 1 cup canned pumpkin with 1/3 cup water, and for pumpkin pie spice, I used 1-1/4 tsp. ground cinnamon, 1 tsp. ground ginger, 1/2 tsp. nutmeg and 1/2 tsp. ground cloves. For topping: I used 1/4 cup melted butter, 1/2 cup chopped walnuts or pecans, 1/2 cup brown sugar, 1/4 cup all-purpose flour. 1 to 1-1/2 ground cinnamon can be added to topping ingredients! I baked the cake in a 13x9x2" greased and floured pan for 45 minutes & I didn't layer the batter/topping! I just used the topping for the TOP of the cake! This recipe, using a 13x9x2" cake pan yields 12 to 16 servings! Thank you for sharing this recipe, Sarah! Dawn E. Lowenstein"

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