Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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

Ingredients Nutrition

Directions

  1. Grease or spray the bottom of a 9x13 pan.
  2. Mix together first 8 ingredients.
  3. Pour 1/2 of the mixture in the 9x13 pan.
  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. Pour all of the pumpkin mixture over the batter in the 9x13 pan.
  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. Bake in a 325 degree over for 50-60 minutes.
  8. Let cool completely.
  9. Enjoy.
Most Helpful

5 5

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!

5 5

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.

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