Pumpkin Pie Coffee Cake

Pumpkin Pie Coffee Cake

lynn13

"Good for pre-Black Friday shopping or for Thanksgiving morning breakfast."
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Ingredients

1 h servings 474 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 61.5g
  • 20%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 635 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking dish.
  2. Mix 3 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt together in a bowl. Stir in 1 cup white sugar, brown sugar, 1 cup melted butter, 2 eggs, and vanilla extract until batter is just combined. Pour batter into the prepared baking dish.
  3. Bake in the preheated oven until slightly done, 5 minutes.
  4. Beat 1 cup white sugar and 1 cup melted butter together in a bowl until creamy. Stir in pumpkin puree, 1 cup flour, 2 eggs, 1 tablespoon cinnamon, pumpkin pie spice, nutmeg, 1 teaspoon baking powder, and 1 teaspoon salt until batter is smooth. Pour batter over the partially-baked bottom layer.
  5. Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over pumpkin layer.
  6. Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 35 minutes.

Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

Edited 11/23/12 - 24 hours after baking, family said this recipe to be a winner. Did not think so, however, an hour after baking. Original comment dated 11/21/12 - I was really hoping to take a ...

Most helpful critical review

It was very heavy and chewy. I do not recommend this cake.

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Newest

Edited 11/23/12 - 24 hours after baking, family said this recipe to be a winner. Did not think so, however, an hour after baking. Original comment dated 11/21/12 - I was really hoping to take a ...

Just made this one and it turned out pretty good. I cooked it in a 9x13 pyrex dish at 375* for about 45 minutes, and still feel like the bottom half could have been cooked longer. I'll definit...

mmm... I love this recipe! Tastes just like real pumpkin pie and easier to make than I thought! It's great for breakfast and dessert! %100 keeper!!!

This turned out like pumpkin pie filing on a short bread or cookie crust. I baked it in a 9x13 stoneware pan. The knife didn't come out clean at thirty five minutes for me, so another fifteen ...

I added ginger to the bottom layer. Ran out of baking powder subd. cream of tarter and baking soda. Ran out of eggs and subd. a tabls. of mayo. Used 1/2 c. of butter instead of full cup on the t...

It was very heavy and chewy. I do not recommend this cake.

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