Pumpkin Coffee Cake II

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.

Yield

9 servings

Batter 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 Ingredients

1/2 cup chopped walnuts
1/2 cup packed brown sugar
1/4 cup all-purpose flour
3 teaspoons butter, melted

Directions

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

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 prepared 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 for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire cooling rack.

Estimated Time

Preparation Time; 15 minutes
Bake Time: 40 minutes

Nutritional Information

Amount per serving: 385 calories, 18 g fat (5 g saturated fat), 79 mg cholesterol, 366 mg sodium, 51 g carbohydrate, 1 g fiber, 7 g protein.

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