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    Home » Recipes » Pies, Cakes & Breads

    Sour Cream Pumpkin Coffeecake

    Published: Oct 21, 2012 · Updated: Feb 2, 2021 by Kevin Williams | 6 Comments

    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

    Sour Cream Pumpkin Coffeecake
     
    Print
    Ingredients
    • 1 package yellow cake mix, divided
    • 1 C. canned pumpkin
    • 1 C. sour cream
    • 4 eggs
    • ¼ C. granulated sugar
    • ¼ C. water
    • 2 teaspoons pumpkin pie spice, divided
    • 2 T. brown sugar
    Instructions
    1. Preheat oven to 350°F. Grease and flour 10-inch tube pan.
    2. 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.
    3. 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.
    4. Makes 12 to 16 servings.
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    « Homemade Applesauce Cake
    St. Ignatius, Montana Amish »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Linda from KY

      October 21, 2012 at 6:48 pm

      That looks so good and easy. I think I'll make it for the Ladies' Brunch at church next Saturday. I needed something that I can make aheadh, and this pumpkin coffee cake seems to fill the bill.

      Reply
      • Kevin

        October 21, 2012 at 6:56 pm

        Hope it turns out well, it's a yummy cake!:)

        Reply
        • Linda from KY

          October 29, 2012 at 10:44 am

          It turned out great! Several ladies at the brunch asked me for the recipe. Thank you for posting it. It's definitely a winner! 🙂

    2. Tommie

      October 21, 2012 at 7:55 pm

      "Pour into pan ". ? It looks like it was baked in a Bundt pan. Doesn't say. I would rather use a 9X13 pan. Shorter cooking time? Never mind. It does state tube pan.

      Reply
    3. Barb Wright

      October 22, 2012 at 9:48 am

      Funny that you posted this one..last week I used this recipe! I baked it in cupcake form and sold them at the store. They were a hit..but not the big hit like the pumpkin fudge. I have made 6 batches of it and sold out each time.

      Reply
      • Judith McMakin

        November 01, 2012 at 9:21 pm

        I would love to have a copy of the recipe for your pumpkin fudge if you would be so kind to share it with me. I searched on this website for the recipe, but didn't find one. Thank you.

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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