PUMPKIN COFFEECAKE
2 packages (16 ounces each) pound cake mix
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
3/4 cup water
1 (15 ounce) can pumpkin puree
4 eggs
FOR THE STREUSEL
3/4 cup packed brown sugar
3/4 cup chopped walnuts
1/2 cup all-purpose flour
1/3 cup butter
Preheat oven to 325 degrees F. Grease a 13x9-inch baking pan.
Combine (dry) cake mix, pumpkin pie spice and baking soda. Blend in 3/4 cup water, pumpkin and eggs. Beat until well mixed. Pour half the batter into prepared pan.
In a separate bowl blend together brown sugar, walnuts and flour. Cut in butter until crumbly. Sprinkle half the crumb mixture on top of the batter. Pour the remaining batter in to the pan and sprinkle the remaining crumb mixture on top.
Bake at 325 degrees for 50 minutes.
Serves 6 to 8
Adapted from source: Gooseberry Patch Thanksgiving Cookbook
2 packages (16 ounces each) pound cake mix
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
3/4 cup water
1 (15 ounce) can pumpkin puree
4 eggs
FOR THE STREUSEL
3/4 cup packed brown sugar
3/4 cup chopped walnuts
1/2 cup all-purpose flour
1/3 cup butter
Preheat oven to 325 degrees F. Grease a 13x9-inch baking pan.
Combine (dry) cake mix, pumpkin pie spice and baking soda. Blend in 3/4 cup water, pumpkin and eggs. Beat until well mixed. Pour half the batter into prepared pan.
In a separate bowl blend together brown sugar, walnuts and flour. Cut in butter until crumbly. Sprinkle half the crumb mixture on top of the batter. Pour the remaining batter in to the pan and sprinkle the remaining crumb mixture on top.
Bake at 325 degrees for 50 minutes.
Serves 6 to 8
Adapted from source: Gooseberry Patch Thanksgiving Cookbook
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