PUMPKIN CRUNCH COFFEE CAKE
The best flavors of fall are represented beautifully in this easy-fix recipe. Original Bisquick mix is the base of the classic pumpkin cake, and Betty Crocker pumpkin spice cookie mix provides its crunchy top.
Provided by Brooke Lark
Categories Side Dish
Time 35m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Grease 8-inch square pan with shortening or cooking spray.
- In medium bowl, stir together Bisquick mix, milk, egg, granulated sugar and 1 teaspoon pumpkin pie spice until well blended. Pour half of the batter into pan. Spread pumpkin pie mix over batter; pour remaining batter on top.
- In small bowl, mix all topping ingredients with fork until crumbly. Sprinkle over batter; lightly drag butter knife through topping to mix with top layer of batter.
- Bake 25 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.
Nutrition Facts : ServingSize 1 Serving
PUMPKIN CRUNCH COFFEE CAKE
We have compiled a list of our favorite pumpkin recipes. This one is sure to please! It's a twist on a traditional coffee cake.
Provided by Brittany Owens
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Stir brown sugar, pecans, butter, flour, cinnamon, cloves, and nutmeg together in a bowl to make crunch mixture.
- Mix yellow cake mix, pumpkin, eggs, and water together in a separate bowl until batter is smooth. Pour half of the batter into the prepared baking dish; top with crunch mixture. Pour remaining batter over crunch.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
- Whisk confectioners' sugar and milk together in a small bowl, adding more milk if needed to reach a pourable consistency; drizzle over the cake.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 55.7 g, Cholesterol 57.8 mg, Fat 14.4 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 4 g, Sodium 338.3 mg, Sugar 39.8 g
PUMPKIN CRUNCH CAKE
A great tasting cake, and really easy to make!
Provided by Nora LaCroix
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
- Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
- Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
Nutrition Facts : Calories 411.8 calories, Carbohydrate 47.2 g, Cholesterol 48 mg, Fat 23.6 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 6.7 g, Sodium 532.8 mg, Sugar 35.3 g
PUMPKIN COFFEE CAKE
I created this recipe when I had surplus pumpkin and was looking for something different to serve for the holidays.
Provided by Taste of Home
Time 1h
Yield 16-20 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts :
PUMPKIN STREUSEL COFFEE CAKE
There are times when using a cake mix as the base of a recipe not only speeds things up but also works well, and this is one of them! Enjoy this tender and moist pumpkin streusel cake with a dollop of freshly whipped cream.
Provided by lutzflcat
Categories Desserts Cakes Coffee Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray and set aside.
- Combine brown sugar, flour, and pumpkin pie spice in a medium bowl. Add butter cubes, and use a fork or pastry blender to mix ingredients together until it resembles coarse crumbs.
- Combine cake mix and butter in a large bowl and beat with an electric mixer on medium speed until well combined. Add eggs, one at at a time, mixing well after each addition. Add pumpkin puree and cinnamon to the bowl, and mix until well blended, about 3 minutes. Stir in pecans.
- Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Allow the cake to cool for about 5 minutes before serving.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 44.8 g, Cholesterol 67.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 6.2 g, Sodium 343.4 mg, Sugar 25.9 g
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PUMPKIN CRUMB COFFEE CAKE RECIPE - SHUGARY SWEETS
From shugarysweets.com
5/5 (8)Total Time 1 hr 10 minsCategory CakeCalories 571 per serving
- Preheat the oven to 350F. Spray a 9x13 baking pan generously with baking spray, set aside. In a medium bowl whisk together the flour, baking powder, salt, and cinnamon, set aside.
- For the crumb topping, combine cold butter, brown sugar, flour and cinnamon. Using your fingers, press and roll the cold butter with the other ingredients until the mixture resembles wet sand with some slightly bigger pieces of butter throughout. This may take a while, but it will come together! Set aside.
- In a large bowl whisk together the pumpkin, butter, sugar, egg, sour cream, and vanilla. Alternating between the flour mixture and the cream, add ⅓ of the flour mix to the wet ingredients and stir until combined. Add ½ of the cream, stir to combine. Add another ⅓ of the flour mixture, stir to combine. Add the remaining cream, stir to combine. Finish with the remaining flour mixture and stir it in until there are no more dry patches.
- Pour half of the batter into the prepared pan and smooth it over the bottom. Add ⅓ of the crumb mixture on top. Spread the rest of the batter over the crumb. Top everything with the remaining crumb.
IRRESISTIBLE PUMPKIN COFFEE CAKE - BAREFEET IN THE KITCHEN
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4.8/5 (10)Category DessertCuisine AmericanCalories 369 per serving
- Preheat the oven to 325 degrees. Grease a 9x13 pan and set aside. In a mixing bowl, beat the butter and sugar together until smooth. Add the eggs and vanilla and beat again. Add the dry ingredients and mix to combine. Stir in the sour cream and then pour half the batter into the prepared pan.
- Stir together the pumpkin, sugar and the spices. Add the eggs and then the cream or half and half and stir to combine. Pour the pumpkin mixture over the cake batter and spread across the pan with the back of a spoon. Drop the remaining cake batter over the pumpkin in small spoonfuls and then smooth it across the pumpkin layer. (Don't worry about making it look perfect.)
- Stir together the melted butter, brown sugar, cinnamon, and pecans for the topping. Sprinkle the topping across the top of the cake. Bake for 50-55 minutes, until a toothpick inserted comes out mostly clean. Let cool before slicing. Enjoy!
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