Back to Contest-Winning Pumpkin Coffee Cake

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Contest-Winning Pumpkin Coffee Cake Recipe

Contest-Winning Pumpkin Coffee Cake Recipe

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 YIELD: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

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.

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.

Reviews for Contest-Winning Pumpkin Coffee Cake

Sort By :
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"

MY REVIEW
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
Reviewed Nov. 6, 2012

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

MY REVIEW
Reviewed Oct. 27, 2012

"Easy to make and everyone loved it."

MY REVIEW
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
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."

MY REVIEW
Reviewed Dec. 17, 2010

"Make this coffee cake a lot in the fall and winter. My husband loves it."

MY REVIEW
Reviewed Nov. 19, 2010

"I used this recipe for an employee thanksgiving potluck and it was a big hit! The cake is moist and has great pumpkin flavor :)"

MY REVIEW
Reviewed Oct. 28, 2010

"This is a delicious, moist cake. And so easy to make. It was a hit when I served it at our parent support meeting."

MY REVIEW
Reviewed Oct. 21, 2010

"This pumpkin coffee cake was wonderful. I take this to breakfast at church and is always a hit!!"

MY REVIEW
Reviewed Sep. 17, 2010

"Easy to make and everybody loved it."

MY REVIEW
Reviewed Oct. 15, 2009

"This recipe was easy and very delicious! The cake was perfectly moist. This is a new favorite! Definitely will make it again."

MY REVIEW
Reviewed Mar. 29, 2009

"Very good, also made exactly as recipe and it is delicious !!!"

MY REVIEW
Reviewed Dec. 14, 2008

"This was very good! I added more of the filling to the center of the cake, family loves this!"

MY REVIEW
Reviewed Nov. 6, 2008

"This recipe was delicious and also very easy to prepare. I followed the directions exactly making no changes and loved it. I will make it again."

Loading Image