By Kevin Williams
I'm trying to learn more and more about Pinterest and its ins and outs. It's just not something I use for myself, but it's nice to have a page for Amish365.com readers. I do know, statistically, over the past month this Amish365.com recipe has been pinned far more than any other. Probably because we are now in the thick of pumpkin season when everything is flavored with the orange orbs so plentiful this time of year.
So, as an encore here is the recipe and a photo....my Mom made it earlier this year (leave to buck the food folkways of the world and - gasp - make a pumpkin coffeecake in February). You can just open up a can of Libby's pumpkin pie filling for this recipe or you can use home-canned pumpkin. The home-canned kind is lighter in color, far lighter, than what you see in a can of Libby's. But either can be used. Enjoy, eat - and pin - this coffeecake!
- 1 package yellow cake mix, divided
- 1 cup canned pumpkin
- 1 cup sour cream
- 4 eggs
- ¼ cup granulated sugar
- ¼ cup 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 1-½ 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 ½ 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.