Amish Sour Cream Pumpkin Coffeecake
This easy sour cream pumpkin coffee cake uses cake mix for a perfectly moist fall dessert! Features a delicious crumb topping and takes just 1 hour from start to finish. A beloved Amish recipe that's perfect for breakfast, dessert, or holiday gatherings.
Ingredients
- 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 tablespoons brown sugar
Instructions
- 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