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    You are in: Home / Recipes / Pumpkin Coffee Cake Recipe
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    Pumpkin Coffee Cake

    Pumpkin Coffee Cake. Photo by Mama Jen

    1/3 Photos of Pumpkin Coffee Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    carol murray's Note:

    Please don't pass this by because of all the ingredients. It's really very easy and quick. It's also very delicious

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    Serves: 12


    coffeec ...

    Units: US | Metric



    1. 1
      Grease or spray the bottom of a 9x13 pan.
    2. 2
      Mix together first 8 ingredients.
    3. 3
      Pour 1/2 of the mixture in the 9x13 pan.
    4. 4
      Prepare the pumpkin exactly like the pumpkin pie recipe on the can of pumpkin except you only use 1/2 cup of evaporated milk Or just mix together the next 8 ingredients.
    5. 5
      Pour all of the pumpkin mixture over the batter in the 9x13 pan.
    6. 6
      Pour the remaining half of batter over the pumpkin (this step is a little difficult-it's ok that the pumpkin mixes in a little with the batter) Make the topping, put over batter.
    7. 7
      Bake in a 325 degree over for 50-60 minutes.
    8. 8
      Let cool completely.
    9. 9

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    Ratings & Reviews:

    • on October 10, 2009


      What a way to welcome Fall! Better than Entenmann's (& we grew uo with Entenmann's!) Got up early today & made for DH & our houseguest - Wonderful texture! Creamed the butter & sugar for a couple of minutes & then added the eggs one at a time beating well. Sifted the dry ingredients & added 1/3 at a time, alternating with the sour cream - used 1 1/2 cups sour cream. Reduced sugar in pumpkin mix & topping (used 1/2 cup in pumpkin & 1/2 cup in topping) - this is simply outstanding. Perfect cakey texture with the smooth pumpkin & crunchy top contrast - 4 people ate over 1/2 in one brunch (lottsa calories to work off today!). Thank you Carol for a real keeper - easy enough to make in the am (I am not a good am person) & turns out fancy enough for guests!

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    • on January 03, 2009


      This recipe is almost like one of my favorite recipes I've been using for years from the "Best of the Best from Virginia" cookbook. The differences are: in the pumpkin layer: use 16 oz (2 c) of pumpkin, only 1/3 c sugar, only 1 egg, and no liquid added. The streusel layer calls for brown sugar instead of white. Also, 1/2 of the streusel is sprinkled over the first layer of batter (before the pumpkin layer is added. For easy speading of the 2nd layer, I place the batter in evenly spaced dollops, then spread with back of spoon. Worked well for me. Funny thing is: years ago someone brought a pumpkin coffee cake to work that I loved...only it was made with a yeast dough. No one knew who brought it in. I probably spent a year searching for a recipe similar to it and came across the one in the Best of..VA cookbook (which I truly love, but it's not the one I tasted from work). Today I began searching again for the yeast-dough-based pumpkin coffee cake.

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    • on October 31, 2010

      This is outstanding. I took it to work to share and everyone loved it. I used brown sugar in the topping.

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    Read All Reviews (55)


    Nutritional Facts for Pumpkin Coffee Cake

    Serving Size: 1 (175 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 506.1
    Calories from Fat 235
    Total Fat 26.1 g
    Saturated Fat 12.0 g
    Cholesterol 124.3 mg
    Sodium 402.0 mg
    Total Carbohydrate 63.6 g
    Dietary Fiber 1.9 g
    Sugars 43.3 g
    Protein 7.2 g

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