Quick, Easy -N- Fast Pumpkin Coffeecake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I am a huge fan of pumpkin so this cake is a favorite of mine, especially in the Fall. When serving for guests, I use my fancy William Sonoma small flower shaped bundt pans (6 indiviual bundts per pan) and dust each one with powdered sugar. They are always a big hit. Enjoy, fellow pumpkin lovers! 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:
1. Preheat oven to 350°F Grease and flour 10-inch tube pan or bundt pan.
2. 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.
3. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Pour into pan.
4. In small bowl, combine reserved cake mix, brown sugar and remaining 1/2 teaspoon pie spice. Sprinkle on top of batter.
5. 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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