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Pumpkin Streusel Coffee Cake
Chef:  Colleen Jeffery - Burr Oak, KS          Category:  Desserts

1 white or yellow cake mix
1/2 teaspoon baking soda
1 package instant vanilla pudding
1 cup water
1/2 cup oil
4 eggs
1 (15 oz.) can pumpkin (not pie filling)
1/2 cup dark brown sugar
1/4 cup flour
1/4 cup butter
1/2 cup walnut or pecans, chopped

Directions: Mix cake mix, baking soda and pudding in a large mixing bowl. Add water, oil, and eggs. Beat at slow speed with electric mixer for 2 minutes. Add pumpkin and beat at medium speed for 2 more minutes. Spread in 9x13 inch pan, sprayed with cooking spray. Combine brown sugar and flour in small bowl. Cut in butter with a pastry blender. Stir in nuts. Sprinkle atop unbaked cake mix. Bake on middle oven rack at 325°F for 50 minutes. (Cake will rise high, may need to move other oven rack.)Serve cake warm with whipped cream or ice cream. Serves 12.

Notes: My daughter loves coffee cake, so I brought a pumpkin touch to her favorite dessert. Adapting another cake recipe and adding streusel topping gave us a wonderful new Thanksgiving tradition.