Quick, Easy -N- Fast Pumpkin Coffeecake
- Reviews 1
Ready In: 1 hr 20 mins
Serves: 6-8
Ingredients
- 1 (18 ounce) box yellow cake mix, divided
- 1 cup canned pumpkin
- 1 cup sour cream
- 4 eggs
- 1⁄4 cup granulated sugar
- 1⁄4 cup water
- 2 teaspoons pumpkin pie spice, divided
- 2 tablespoons brown sugar
Directions
- Preheat oven to 350°F Grease and flour 10-inch tube pan or bundt pan.
- Reserve 2 tablespoons cake mix. Combine remaining cake mix, pumpkin, sour cream, eggs, sugar, water and 1-1/2 teaspoons pumpkin pie spice in large bowl.
- Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Pour into pan.
- In small bowl, combine reserved cake mix, brown sugar and remaining 1/2 teaspoon pie spice. Sprinkle on top of batter.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Turn right side up. Cool completely.
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