Okay, continuing the season theme this past week of pumpkin, pumpkin, and more pumpkin, I am going to share a DELICIOUS and easy recipe that is a favorite in Amish homes this time of year: pumpkin coffeecake. It is really good, just makes sure you have a box of yellow cake mix on hand and some pumpkin. Try it! This is a photo courtesy of one of our recipe testers. Yum!
AMISH SOUR CREAM PUMPKIN COFFEECAKE
1 package yellow cake mix, divided
1 C. canned pumpkin
1 C. sour cream
1/4 C. granulated sugar
1/4 C. water
2 teaspoons pumpkin pie spice, divided
2 T. brown sugar
Preheat oven to 350°F. Grease and flour 10-inch tube pan.
Reserve 2 tablespoons cake mix. Combine remaining cake mix, pumpkin, sour cream, eggs, sugar, water and 1-1/2 teaspoons pumpkin pie spice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Pour into pan. In small bowl, combine reserved cake mix, brown sugar and remaining 1/2 teaspoon pie spice. Sprinkle on top of batter.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Turn right side up. Cool completely.
Makes 12 to 16 servings.