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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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PUMPKIN COFFEECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Brimley Estate in Garland, Texas in 1999. Ingredients:
1 package yellow cake mix |
1 pound can pumpkin |
1/2 cup brown sugar |
1/2 cup oil |
3 eggs |
1/2 cup chopped nuts |
1 teaspoon pumpkin pie spice |
topping |
1/2 cup sugar |
1/2 cup flour |
1/4 cup butter softened |
1 teaspoon cinnamon |
Directions:
1. Preheat oven to 350.
2. In large bowl combine cake mix, pumpkin, brown sugar, oil, eggs, nuts, and pumpkin pie spice.
3. Blend at low speed until completely moistened about 1 minute.
4. Beat 2 minutes at medium speed then spread batter in greased and floured rectangular pan.
5. In medium bowl combine sugar, flour, softened butter and cinnamon and stir with a fork.
6. Sprinkle evenly over batter then bake at 350 for 45 minutes.
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