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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