Pumpkin Cheese Coffee Cake

This is a favorite, especially in autumn. It is much easier to make than a traditional pumpkin roll — and it's always a crowd-pleaser!

Yield

12 to 15 servings

Batter Ingredients

2 cups granulated (white) sugar
2 eggs
1 1/4 cups canned pumpkin
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt

Filling Ingredients

1 (8 ounce) package cream cheese, room temperature
1 egg
1 tablespoon granulated (white) sugar

Topping Ingredients

3/4 cup flaked coconut
1/2 cup chopped pecans
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon

Directions

Preheat oven to 350°F (177°C). Grease a 13 x 9-inch baking dish with Pan Release or baking spray with flour.

In a large bowl, beat sugar, eggs, pumpkin, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Pour into prepared baking dish.

In a small bowl, beat cream cheese, egg and sugar until smooth. Drop tablespoonfuls over batter; cut through batter with a knife to swirl. Combine topping ingredients; sprinkle over top.

Bake for 35 to 40 minutes or until a toothpick comes out clean. Cool on a wire cooling rack.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 35 minutes

Nutritional Information

Amount per serving: 344 calories, 15 g fat (6 g saturated fat), 59 mg cholesterol, 234 mg sodium, 50 g carbohydrate, 2 g fiber, 5 g protein.

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