Reviewed: Nov. 11, 2009

Delicious! I did double the pumpkin as some reviewers suggested and this was perfect! I left the pecans off one of the cakes due to my picky husband, but I love the crunch of the pecans. Will definitely make this again!

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Oct. 31, 2009

I made this this morning. I omitted the crumbly topping and in the cake batter I used half a can of pumpkin and added 1/2c chopped pecans, and a 6oz bag of chocolate covered cranberries. Baked for 35 minutes at 350 in a 9x13 pan. Then I glazed it with an apple cider glaze. Delish for a Halloween breakfast!

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lwayne80

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Reviewed: Oct. 30, 2009

Loved the texture of this cake but couldn't taste the pumpkin flavor. Will up the amount of pumpkin next time and add more pumpkin spice. This only took 35 min. to cook in my oven.

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Tootie

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Reviewed: Oct. 14, 2009

Loved it!

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CookingMom

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Reviewed: Sep. 28, 2009

Very good, I used 1 cup of pumpkin and cut back the sour cream by 1/4 cup. Next time I would just use the whole can of pumpkin. I baked it in a 9x13in pan for 40min and it was perfect!

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Sep. 27, 2009

Very good recipe. I made it for Sunday morning breakfast and the house smelled so good.

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Andrea

Cooking Level: Intermediate

Home Town: Hagerstown, Maryland, USA

Living In: Frederick, Maryland, USA

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Reviewed: May 6, 2009

Yum.

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threeturtletoes

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Reviewed: Jan. 13, 2009

AMAZING!! My husband made this for the teachers Christmas party and what a sucess!! When I tried it warm I thought it was just..ok. But we LOVED it when it came to room temperature. Moist and very tasty-a keeper

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En bonne sante

Cooking Level: Expert

Living In: Lebanon, Connecticut, USA

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Reviewed: Dec. 29, 2008

It was pretty good, I made it for after X-mas dinner with tea. Next time I would add more sour cream to make it more moist. It was a little dry the next day.

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FunkyApples

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Reviewed: Dec. 7, 2008

Absolutely delicious! I did make the following changes to make it a bit more healthful: 1/2 c. all purpose flour + 1 1/2 whole wheat flour. I omitted the sour cream and instead used the entire can of pumpkin. After spreading in a 13x9 pan, I sprinkled quick cooking oats over the top before adding the topping. Good for breakfast, good for evening snack with tea. Thanks!

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purr2me

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2008

So easy and delicious! I would recommend doubling the amount of pumpkin in this cake...it's not my favorite pumpkin cake, but it certainly was easy to make and tasted great! I didn't have pumpkin pie spice, so I used a combo of cinnamon, nutmeg and cloves instead. I'll make this again when I have extra pumpkin on my hands!

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Karis T.

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

Living In: Perth, Western Australia, Australia

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Reviewed: Nov. 22, 2008

Excellent recipe, cake was half gone before it had even cooled off. Very moist with great flavor. Only alterations I made were to omit the pecans and double the amount of pumpkin pie spice. Also made mine in a 13"x9" pan as others had suggested. Thanks for a great recipe. I will make this often.

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grandma-diane

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Bradenton, Florida, USA

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Reviewed: Nov. 21, 2008

This recipe is delicious!! My whole family always asks me when I'm going to make it again! I did use some substitutions. I used 1/2 c. of brown sugar for the topping instead of any white sugar and I used walnuts instead of pecans. For the cake I used 1/2 c brown sugar and 1/4 c white sugar. I used fat free sour cream and whole wheat flour also and the taste was still amazing!! I also doubled the amount of pumpkin as others have suggested. Great recipe!!

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SMHOLT

Cooking Level: Intermediate

Home Town: Anaconda, Montana, USA

Living In: Missoula, Montana, USA

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Reviewed: Nov. 2, 2008

Was bringing treats to our Sunday School class and wanted a pumpkin coffee cake. (I froze pumpkin I had baked). 2 things I did different was that I used Splenda Blend and an 9 x 13 pan. I thought the cake was good, but next time will use real sugars. It ended up to be more like bars that weren't quite done (toothpick did come out clean, but didn't rise as much). Topping was great. If you use just Splenda, you should use about 1/4 to 1/2 extra of soda, which I didn't do because it was the Blend, but think it would have helped. Will definitely make this again.

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SHARYN MCDONALD

Cooking Level: Expert

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Reviewed: Oct. 26, 2008

This coffee cake tasted good but the texture definitely was not right. It was very dense...I used a full can of pumpkin and cooked it in a dark colored pan. I also doubled the topping. Oh well!

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Oct. 20, 2008

I brought this coffee cake to work and it was gone within a matter of hours. SUPER moist and great taste! I used a whole can of pumpkin and baked in a 9x13 glass pan. It turned out perfect and I am sure I'll be making this again.

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MegHarmeyer

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Reviewed: Oct. 17, 2008

OMG need I say more?

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KNIPPERDOG99

Cooking Level: Expert

Home Town: Owosso, Michigan, USA

Living In: Elkhorn, Wisconsin, USA

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Reviewed: Oct. 8, 2008

Don't be afraid of the pumpkin taste! It's very mild and delicious. I coaxed a friend into trying it (who despises anything with pumpkin in it), and she LOVED IT. I used light sour cream, only 3/4 c. of sugar in the cake (even ratio of brown and white sugar), and a little more than 1/2 c. of pumpkin. I baked it for 45 min. exactly. Defintely a nice fall treat.

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Dee Dee

Cooking Level: Intermediate

Home Town: Seaford, Virginia, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Oct. 6, 2008

I didn't use pecans in the topping. I also didn't use sour cream, pumpkin pie spice, or a 8" round pan. I used 1 cup of the canned pumpkin pie, for the pumpkin pie spice I used 1 tsp cin. and 1 tsp nutmeg. I also used a 8" square pan.

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angiel

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

Living In: Mill Creek, Washington, USA

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Reviewed: Oct. 1, 2008

My daughter brought this recipe to a cooking class in her high school. They all loved it. It is a wonderful breakfast treat that we now make regularly.

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Deb95

Cooking Level: Expert

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