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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

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 each: 385 calories, 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
(24)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
peanutsnona76 254363
Reviewed Sep. 20, 2016 Edited Sep. 21, 2016

"Perfect as is. A hit with everyone."

MY REVIEW
erinshea1982 252861
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 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!"

MY REVIEW
RHergenroeder 239940
Reviewed Dec. 21, 2015

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

MY REVIEW
Juptr2 58839
Reviewed May. 1, 2014

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

MY REVIEW
delowenstein 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"

MY REVIEW
Imfabulus1 103007
Reviewed Nov. 6, 2012

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

MY REVIEW
lisa.hauswirth 113943
Reviewed Oct. 27, 2012

"Easy to make and everyone loved it."

MY REVIEW
lrotchford 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!"

MY REVIEW
Sprowl 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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