Zutaten für Quick Easy N Fast Pumpkin Coffeecake
- Yellow Cake Mix
- Canned Pumpkin
- 1 cup sour cream
- 2 large eggs
- Granulated Sugar
- ½ cup water
- 2 teaspoons pumpkin pie spice
- ¼ cup packed brown sugar
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Zubereitung von Quick Easy N Fast Pumpkin Coffeecake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan or six individual bundt pans.
- In a medium bowl, reserve 2 tablespoons of the cake mix.
- In a large bowl, combine the remaining cake mix, 1 (15 ounce) can pumpkin puree, 1 cup sour cream, 2 large eggs, ¾ cup granulated sugar, ½ cup water, and 1 ½ teaspoons pumpkin pie spice.
- Beat at low speed with an electric mixer until just moistened.
- Beat at medium speed for 2 minutes.
- Pour batter into prepared pan(s).
- In a small bowl, combine the reserved 2 tablespoons cake mix, ¼ cup packed brown sugar, and ½ teaspoon pumpkin pie spice.
- Sprinkle the crumble mixture evenly over the batter.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Individual bundt cakes may take slightly less time (check at 40 minutes).
- Let cool in the pan for 25 minutes.
- Invert onto a wire rack to cool completely. If using individual bundt pans, carefully remove cakes once cooled.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
205g
Fat
38g
Carbs
28g
