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Nutrition Facts
Serving Size 1 (175g) Recipe makes 12 servings
Calories 510
Calories from Fat 238		(46%)
Amount Per Serving		%DV
	Total Fat 26.5g	40%
	Saturated Fat 12.3g	61%
	Monounsaturated Fat 9.2g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 133mg		44%
Sodium 374mg		15%
Potassium 276mg		7%
Total Carbohydrate 63.8g		21%
	Dietary Fiber 1.9g	7%
	Sugars 42.8g
Protein 7.4g		14%
detailed view... how is this calculated?

Pumpkin Coffee Cake

Recipe #43936 | 1½ hours | 20 min prep | add private note

⁽⁴⁴⁾ RATE IT NOW Print Recipe

By: carol murray
Oct 22, 2002

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

SERVES 12 , 1 coffeecake (change servings and units)

Ingredients

1/2 cup butter
3 eggs
3/4 cup sugar
1 teaspoon vanilla
1 cup sour cream
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 (15 ounce) can pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1/2 cup evaporated milk

Topping

1/3 cup butter
1 cup sugar
2 teaspoons ground cinnamon
1 cup pecans (or walnuts)

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.

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Featured Reviews for This Recipe

From: KeeperAtHome

On Nov 8, 2009

I made this for a church brunch and it was well received. I used the full amounts of sugar in this recipe and did not think it was too sweet at all. I did however, replace the white sugar in the topping with brown sugar.

0 people found this review helpful

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From: peggy 3062

On Nov 8, 2009

Excellent, easy to make and delicious. I brought it to work and everyone wanted the recipe. Highly recommend you give it a try! Thank you for sharing.

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From: truebrit

On Jan 26, 2005

This is so good, Carol! Everyone I served it to thought it was yummy! This is the first time I've made a coffee cake with a pumpkin layer, and it was wonderful! In step 6, I was a little worried about the batter not pouring evenly over the pumpkin layer, but I found that the topping hid any 'imperfections'. When I make this again, I'll drop spoonfuls of the batter in intervals over the pumpkin layer so that the batter is distributed more uniformly. For the topping, I halved the amount of pecans. Next time, I will also halve the amount of sugar in the topping, as the cake was very sweet. This is definitely one worth making again. Thanks!

15 people found this review helpful

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From: Momsaver3

On Nov 28, 2003

I repeat "Don't pass this by!" It really is an excellent recipe. I wanted to make something different for Thanksgiving than the traditional pumpkin pie. I will make it again. Everyone loved it. Thanks.

6 people found this review helpful

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