Pumpkin Coffee Cake
Delicious pumpkin coffee cake makes a great treat any time of day.
- 1 box yellow cake mix
- 4 eggs
- 3/4 cup vegetable oil
- 1 cup sour cream
- 1/2 cup canned pumpkin
- 2 teaspoons pumpkin pie spice
- 1 cup brown sugar
- 3 tablespoon cinnamon
- 1 cup powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Spray 9 x 13 baking dish with non-stick cooking spray.
In a large bowl, mix together cake mix, oil, eggs, sour cream, pumpkin and pumpkin pie spice just until combined.
In a separate small bowl, mix together brown sugar and cinnamon.
Pour half the batter into prepared pan and spread to cover the bottom of the pan. Sprinkle on the brown sugar and cinnamon mixture. Top with the rest of the batter. Use a spatula to spread out the batter so that it covers the brown sugar.
Bake for 25-30 minutes or until toothpick comes out clean. Let cool about 10 minutes.
In another small bowl, whisk together powdered sugar, milk and vanilla. Spread over top of cake.
Calories: 683kcal | Carbohydrates: 101g | Protein: 6g | Fat: 30g | Saturated Fat: 22g | Cholesterol: 97mg | Sodium: 537mg | Potassium: 190mg | Fiber: 3g | Sugar: 71g | Vitamin A: 2699IU | Vitamin C: 1mg | Calcium: 247mg | Iron: 3mg