Pumpkin Streusel Snack Cake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 24 |
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From the Oct '04 issue of Family Circle Ingredients:
1 cup sweetened flaked coconut |
1 cup pecan halves, chopped |
1/2 cup biscuit mix |
1/2 cup packed light brown sugar |
1/4 cup unsalted butter, melted |
3 1/2 cups biscuit mix |
1 cup packed light brown sugar |
1/2 cup granulated sugar |
1/2 cup unsalted butter, softened |
4 eggs |
1 (15 ounce) can pumpkin puree |
2 teaspoons pumpkin pie spice |
1 tablespoon powdered sugar |
Directions:
1. Heat oven to 350°F.
2. Coat a 10x15-inch jelly roll pan with nonstick spray.
3. For Streusel:.
4. Combine coconut, pecans, baking mix and light brown sugar.
5. With fork, stir in melted butter until mixture is evenly moistened; set aside.
6. Prepare cake:.
7. In large bowl, combine baking mix, light brown sugar, granulated sugar, butter, eggs, pumpkin and pumpkin pie spice.
8. With mixer on low speed, beat 30 seconds, scraping down sides of bowl till blended.
9. Beat on medium for 3 minutes.
10. Evenly spread cake batter into prepared pan and sprinkle streusel evenly over cake.
11. Bake at 350°F for 30- 35 minutes, check with toothpick.
12. Cool completely in pan on wire rack, dust with powdered sugar just before serving.
13. Makes 24- 2 1/2 inch squares.
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