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
Ingredients
- 1 package (16 ounces) pound cake mix
- 3/4 cup canned pumpkin
- 6 tablespoons water
- 2 large eggs, room temperature
- 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
Reviews
This was soooo good. It's super easy to make and the streusel topping is perfection. Have copies of this recipe on hand as you will be asked for it.
Made this for my book club, everyone loved it. It is moist and wonderful. Everyone wanted another piece.
Made as a cooking project for me and my wee ones one late summer afternoon. Easy enough for the kids to make mostly by themselves and the house sure smelled great while it baked. Can't go wrong with this delicious pumpkin cake. Will keep recipe at the top of my file to make again this fall!
Perfect as is. A hit with everyone.
This is a wonderful quick to make impressive coffee cake ! Great in the fall, when it's pumpkin season!
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 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
Very simple to make. Nice taste, not too sweet! Definetly a hit at my house!!