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

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5 19 24
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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
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES: 9 servings


  • 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
  • 1/2 cup chopped walnuts
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 3 teaspoons butter, melted

Nutritional Facts

1 each: 385 calories, 18g fat (5g saturated fat), 79mg cholesterol, 366mg sodium, 51g carbohydrate (35g sugars, 1g fiber), 7g protein.


  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

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peanutsnona76 User ID: 8027573 254363
Reviewed Sep. 20, 2016 Edited Sep. 21, 2016

"Perfect as is. A hit with everyone."

erinshea1982 User ID: 7151030 252861
Reviewed Aug. 18, 2016

"This is a wonderful quick to make impressive coffee cake ! Great in the fall, when it's pumpkin season!"

Potempa User ID: 1789758 242947
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!"

RHergenroeder User ID: 6026311 239940
Reviewed Dec. 21, 2015

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

Juptr2 User ID: 7341496 58839
Reviewed May. 1, 2014

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

delowenstein User ID: 3766053 134469
Reviewed Oct. 5, 2013 Edited Sep. 21, 2016

"I first had made it when it was featured in quick Cooking, March/April 2005. 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"

Imfabulus1 User ID: 4693617 103007
Reviewed Nov. 6, 2012

"Very simple to make. Nice taste, not too sweet! Definetly a hit at my house!!"

lisa.hauswirth User ID: 6817860 113943
Reviewed Oct. 27, 2012

"easy to make and everyone loved it."

lrotchford User ID: 4287689 141638
Reviewed Sep. 3, 2012

"This we absolutely delicious. I had an almond flavored pound cake, and I added some golden raisins in the mix. I also was a bit generous w/ the pumpkin as we had a lot left over from another recipe. I will definitely make this again!"

Sprowl User ID: 29186 134467
Reviewed Oct. 10, 2011

"easy and delicious! Made this, but froze it for later. What a great recipe. Everyone loved it and one friend loved it so much she showed up the next day with a self addressed envelope for me to send her it."

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