Contest-Winning Pumpkin Coffee Cake Recipe
- 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
- 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.
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
"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!"
"delicious! Followed the recipe, as-is."
"Easy to make, delicious to eat! Will make this again for sure."
"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"
"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"
"Please note: I made adjustments on this recipe when it first appeared in the QuickCooking 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"
"Very simple to make. Nice taste, not too sweet! Definetly a hit at my house!!"
"Easy to make and everyone loved it."
"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!"
"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."
"Make this coffee cake a lot in the fall and winter. My husband loves it."
"I used this recipe for an employee thanksgiving potluck and it was a big hit! The cake is moist and has great pumpkin flavor :)"
"This is a delicious, moist cake. And so easy to make. It was a hit when I served it at our parent support meeting."
"This pumpkin coffee cake was wonderful. I take this to breakfast at church and is always a hit!!"
"Easy to make and everybody loved it."
"This recipe was easy and very delicious! The cake was perfectly moist. This is a new favorite! Definitely will make it again."
"Very good, also made exactly as recipe and it is delicious !!!"
"This was very good! I added more of the filling to the center of the cake, family loves this!"
"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."