Recipe for cooking pumpkin streusel coffee cake

Breakfast Recipes :: Coffeecakes

Pumpkin Streusel Coffee Cake

Source: Duncan Hines

1 box moist deluxe yellow cake mix, divided
1 c. canned pumpkin
1 c. sour cream
4 eggs
1/4 c. sugar
1/4 c. water
2 tsp. pumpkin pie spice, divided
2 Tbsp. brown sugar

Preheat oven to 350 degrees F. Grease and flour a 10-in. tube pan.

Reserve 2 Tbsp. cake mix. Combine remaining cake mix, pumpkin, sour cream, eggs, sugar, water and 1 1/2 tsp. pumpkin pie spice in lrg. bowl. Beat at low speed with electric mixer until moistened. Beat at med. speed 2 mins.. Pour into pan.

In sm. bowl, combine reserved cake mix, brown sugar and remaining 1/2 tsp. pie spice. Sprinkle on top of batter.

Bake 50 to 60 mins. or until wooden pick inserted in center comes out clean. Cool in pan 25 mins.. Invert onto cooling rack. Turn right side up. Cool completely.

Makes approximately 12 to 16 servings.