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Contest-Winning Pumpkin Coffee Cake

 Contest-Winning Pumpkin Coffee Cake
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
9 ServingsPrep: 15 min. Bake: 35 min. + cooling

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 King Arthur Unbleached All-Purpose Flour
  • 3 teaspoons butter, melted

Directions

  • 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.
  • 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).
  • 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.

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Contest-Winning Pumpkin Coffee Cake (continued)

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.