Wonderful Pumpkin Coffee Cake Recipes
CONTEST-WINNING PUMPKIN COFFEE CAKE
It's tough to resist a second piece of this delightful treat with its comforting flavor. It's a breeze to throw together because it calls for pound cake mix and canned pumpkin. -Sarah Steele Moulton, Alabama
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half the pumpkin mixture into a greased 9-in. square baking pan. , In a small bowl, combine the topping ingredients; sprinkle half over the batter. Carefully spread with remaining batter. Sprinkle with remaining topping (pan will be full). , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 385 calories, Fat 18g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 366mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 1g fiber), Protein 7g protein.
PUMPKIN COFFEE CAKE
Steps:
- Preheat the oven to 350F degrees.
- Grease a 9x13 inch baking pan with and lightly flour. Make sure the sides of your baking pan are at least 2 inches tall. Otherwise, the cake may overflow.
Nutrition Facts : Calories 444 kcal, Carbohydrate 68 g, Protein 5 g, Fat 18 g, SaturatedFat 12 g, Cholesterol 55 mg, Sodium 155 mg, Fiber 2 g, Sugar 43 g, ServingSize 1 serving
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 :
KOFFEE KULT PUMPKIN COFFEE CAKE
This Koffee Kult favorite is the perfect transition into the pumpkin season! Koffee Kult pumpkin coffee cake pairs perfectly with a fresh-brewed cup of any of our special blends. Filled with wonderful pumpkin flavor and paired with your favorite coffee beans, this delightful treat will make everyone want to gather around the table.
Provided by Koffee Kult
Categories Pumpkin Cake
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan with cooking spray.
- Combine pound cake mix, pumpkin puree, water, eggs, pumpkin pie spice, and baking soda in a large bowl; beat with an electric mixer on low speed until smooth. Pour batter into the prepared baking pan.
- Combine brown sugar, walnuts, flour, and butter in a small bowl; mix together with a fork. Spread over batter in the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 430.5 calories, Carbohydrate 57.2 g, Cholesterol 82.2 mg, Fat 20.5 g, Fiber 1.3 g, Protein 6.8 g, SaturatedFat 5.3 g, Sodium 459.5 mg, Sugar 39.6 g
PUMPKIN COFFEE CAKE WITH BROWN SUGAR GLAZE RECIPE
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a large bowl, mix water, pumpkin, eggs, vanilla, and pumpkin pie spice. Mix in cake mix (just the dry mix, not the ingredients listed on the box) and baking soda and mix until combined. Pour batter into a greased 9x13 baking pan. In a small bowl, mix together brown sugar, flour and melted butter. Sprinkle over the top of the cake. Bake for 25-30 minutes or until an inserted toothpick comes out clean. Serve your cake when warm or cooled to room temperature.
PUMPKIN SPICE COFFEE CAKE
This is the best coffee cake I've ever had. The pumpkin spice gives it the perfect flavor, especially in the fall and winter seasons. Goes perfect with your morning cup of coffee. Top with icing or powdered sugar.
Provided by MrsRocha1
Categories Desserts Cakes Coffee Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with cooking spray. Coat with cinnamon sugar.
- Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs, blending 1 at a time. Add pumpkin pie spice and vanilla extract and combine.
- Mix flour, baking powder, and baking soda together in a separate bowl. Alternate adding flour mixture and sour cream to egg mixture a little at a time, starting and ending with flour mixture.
- Mix brown sugar and cinnamon together for topping in a small bowl. Pour 1/3 of the cake mixture into the prepared pan. Top with 1/2 of the brown sugar mixture. Repeat once more.
- Bake in the preheated oven for 8 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
- Remove from the oven and let cool for 10 minutes before transferring to a plate.
Nutrition Facts : Calories 394 calories, Carbohydrate 57.1 g, Cholesterol 79.9 mg, Fat 16.9 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 10.2 g, Sodium 256.2 mg, Sugar 34.2 g
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