Contest-Winning Pumpkin Coffee Cake Recipe

5 20 25
Contest-Winning Pumpkin Coffee Cake Recipe
Contest-Winning Pumpkin Coffee Cake Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Pumpkin Coffee Cake Recipe

Read Reviews
5 20 25
Publisher Photo
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
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 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 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 in 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

Nutritional Facts

1 each: 385 calories, 18g fat (5g saturated fat), 79mg cholesterol, 366mg sodium, 51g carbohydrate (35g sugars, 1g fiber), 7g protein.

  • 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
  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 in 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

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Reviews forContest-Winning Pumpkin Coffee Cake

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JGa2595176 User ID: 496732 269467
Reviewed Jul. 14, 2017

"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!"

MY REVIEW
peanutsnona76 User ID: 8027573 254363
Reviewed Sep. 20, 2016 Edited Sep. 21, 2016

"Perfect as is. A hit with everyone."

MY REVIEW
erinshea1982 User ID: 7151030 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 User ID: 1789758 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 User ID: 6026311 239940
Reviewed Dec. 21, 2015

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

MY REVIEW
Juptr2 User ID: 7341496 58839
Reviewed May. 1, 2014

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

MY REVIEW
delowenstein User ID: 3766053 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 User ID: 4693617 103007
Reviewed Nov. 6, 2012

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

MY REVIEW
lisa.hauswirth User ID: 6817860 113943
Reviewed Oct. 27, 2012

"easy to make and everyone loved it."

MY REVIEW
lrotchford User ID: 4287689 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!"

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