NEXT RECIPE >

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

Contest-Winning Pumpkin Coffee Cake Recipe

Read Reviews
5 20 23
Publisher Photo
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

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

385 calories: 1 each, 18g fat (5g saturated fat), 79mg cholesterol, 366mg sodium, 51g carbohydrate (35g sugars, 1g fiber), 7g 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
(23)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
erinshea1982
Reviewed Aug. 18, 2016

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

MY REVIEW
Potempa
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
RHergenroeder
Reviewed Dec. 21, 2015

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

MY REVIEW
Juptr2
Reviewed May. 1, 2014

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

MY REVIEW
delowenstein
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
delowenstein
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"

MY REVIEW
delowenstein
Reviewed Oct. 5, 2013

"Please note: I made adjustments on this recipe when it first appeared in the Quick

Cooking magazine in March/April 2005. I used a regular yellow cake mix and I used 1 cup canned pumpkin. Instead of pumpkin pie spice, I used 1 to 1-/4 tsp. ground cinnamon, 1/2 to 1 tsp. ground ginger, 1/2 tsp. ground nutmeg and 1/2 tsp. ground cloves. I used 1/3 cup cold water and 1 Tbsp. ground navel orange for flavor! I used a 13x9x2" greased and floured baking pan and for the topping, I'd used 1/4 cup melted butter, 1/2 cup packed brown sugar,
1/2 to 1 tsp. ground cinnamon IF DESIRED, 1/4 cup all-purpose flour and 1/2 cup chopped PECANS OR WALNUTS-for me, either nut works well! I baked this cake 45 minutes and I used the topping JUST on the TOP of cake, rather than layer it! I noticed that there really wasn't enough topping TO layer with the cake batter. I rate this a 5-star recipe-I'd prepared it before, but when I made it again 10/5/13, I did make the noted adjustments! All in all, this IS a great recipe to use! Thank you, Sarah Steele, for sharing this recipe! DELowenstein"

MY REVIEW
Imfabulus1
Reviewed Nov. 6, 2012

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

MY REVIEW
lisa.hauswirth
Reviewed Oct. 27, 2012

"Easy to make and everyone loved it."

MY REVIEW
lrotchford
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!"

Loading Image