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Pumpkin Cheese Coffee Cake

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  • Pumpkin Cheese Coffee Cake

    Pumpkin Cheese Coffee Cake
    Taste of Home
    This is one of my favorite recipes, especially in autumn. It is much easier to make than a traditional pumpkin roll - and it's always a crowd-pleaser! -Carlene Jessop, Hildale, Utah

    SERVINGS: 12-15

    CATEGORY: Breads

    METHOD: Baked

    TIME: Prep: 15 min. Bake: 35 min.

    2 cups sugar
    2 eggs
    1-1/4 cups canned pumpkin
    1/4 cup vegetable oil
    1/2 teaspoon vanilla extract
    2-1/4 cups all-purpose flour
    2 teaspoons ground cinnamon
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 package (8 ounces) cream cheese, softened
    1 egg
    1 tablespoon sugar
    3/4 cup flaked coconut
    1/2 cup chopped pecans
    1/4 cup packed brown sugar
    1/4 teaspoon ground cinnamon
    In a large mixing bowl, beat sugar, eggs, pumpkin, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Pour into a greased 13-in. x 9-in. baking dish.
    In a small mixing bowl, beat cream cheese, egg and sugar until smooth. Drop tablespoonfuls over batter; cut through batter with a knife to swirl. Combine topping ingredients; sprinkle over top. Bake at 350 for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack. Yield: 12-15 servings.

    Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!