• Pumpkin Streusel Coffee Cake

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    • 1 pkt yellow cake mix, divided
    • 1 c. canned pumpkin
    • 1 c. lowfat sour cream
    • 4 x Large eggs
    • 1/4 c. granulated sugar
    • 1/4 c. water
    • 2 tsp pumpkin pie spice, divided
    • 2 Tbsp. brown sugar


    1. Preheat oven to 350 F. Grease and flour 10 inch tube pan.
    2. Reserve 2 Tbsp. cake mix. Combine remaining cake mix, pumpkin, lowfat sour cream, Large eggs, sugar, water and 1 1/2 tsp. pumpkin pie spice in large bowl.
    3. Beat at low speed with electric mixer till moistened. Beat at medium speed 2 min.
    4. Pour into pan. In small bowl, combine reserved cake mix, brown sugar and remaining 1/2 tsp. pie spice. Sprinkle on top of batter.
    5. Bake 50 to 60 min or possibly till toothpick inserted in center comes out clean.
    6. Cold in pan 25 min. Invert onto cooling rack. Turn right side up. Cold completely.

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