Amish Sour Cream Pumpkin Coffee Cake
1 (18.25 ounce) box yellow cake mix, divided
1 cup canned pumpkin
1 (8 ounce) carton sour cream
4 eggs
1/4 cup sugar
1/4 cup water
2 teaspoons pumpkin pie spice, divided
2 tablespoons brown sugar
Preheat oven to 350 degrees. Reserve 2 tablespoons cake mix. In bowl, combine remaining cake mix, pumpkin, sour cream, eggs, sugar, water and 1-1/2 teaspoons pumpkin pie spice. Beat with mixer on low until moistened; beat on medium for 2 minutes. Pour into greased and floured 10 inch tube pan. In another bowl, combine reserved cake mix, brown sugar and remaining 1/2 teaspoon pumpkin pie spice; sprinkle over batter. Bake for 50 to 60 minutes, or until toothpick inserted near center comes out clean. Cool in pan for 25 minutes. Invert onto wire rack. Turn right side up. Cool completely.
Makes 12 to 16 servings.
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1 (18.25 ounce) box yellow cake mix, divided
1 cup canned pumpkin
1 (8 ounce) carton sour cream
4 eggs
1/4 cup sugar
1/4 cup water
2 teaspoons pumpkin pie spice, divided
2 tablespoons brown sugar
Preheat oven to 350 degrees. Reserve 2 tablespoons cake mix. In bowl, combine remaining cake mix, pumpkin, sour cream, eggs, sugar, water and 1-1/2 teaspoons pumpkin pie spice. Beat with mixer on low until moistened; beat on medium for 2 minutes. Pour into greased and floured 10 inch tube pan. In another bowl, combine reserved cake mix, brown sugar and remaining 1/2 teaspoon pumpkin pie spice; sprinkle over batter. Bake for 50 to 60 minutes, or until toothpick inserted near center comes out clean. Cool in pan for 25 minutes. Invert onto wire rack. Turn right side up. Cool completely.
Makes 12 to 16 servings.
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