Tuesday, November 2, 2010

Pumpkin Coffee Cake

Now that Charlie Brown and the Great Pumpkin have moved on to next year, we still have a few weeks of fall harvest left. There are crops of apples and pumpkins to find uses for before "Turkey Day". On a cool fall morning, one of my faves is a cup of hot coffee with some time of pastry. Wouldn't pumpkin coffee cake be just perfect? My friend Barb passed me the recipe as one of her absolute faves.

Pumpkin Dump Cake

1 -28 oz can pumpkin
1 cup sugar
1 can Milnot
3 eggs
1 t. salt
1 t. cinnamon
1 t. allspice
1 - 18.5 oz. yellow or spice cake mix
2 sticks butter
1 cup chopped pecans

Mix pumpkin, salt, sugar, milnot, eggs, cinnamon and allspice in medium bowl. Pour into ungreased 9x15 inch baking dish. Sprinkle dry cake mix on top of batter.  In a separate pan, melt butter. Pour over the cake mix. Sprinkle top with pecans. Bake in 350 oven for 50-60 minutes.

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