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Amish Sour Cream Pumpkin Coffeecake

Amish Sour Cream Pumpkin Coffeecake

A delicious autumn treat!
4 from 1 vote
Course Breakfast
Cuisine American, Amish


  • 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


  • 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
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