EASY PUMPKIN COFFEE CAKE RECIPE RECIPES

Name: Easy Coffee Cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 16-20 servings.
Ingredients: 1 cup butter, softened; 1-3/4 cups sugar; 4 eggs; 3 cups all-purpose flour; 1-1/2 teaspoons salt; 1-1/2 teaspoons baking powder; 1 can (21 ounces) peach pie filling; ICING:; 1-1/4 cups confectioners' sugar; 1/2 teaspoon almond extract; 3 to 4 tablespoons milk

EASY COFFEE CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Easy Coffee Cake Recipe: How to Make It - Taste of Home image

This from-scratch coffee cake is quick to put together, and it easily serves a crowd. While it's delicious with peach or apricot pie filling, I like to make it with cherry or strawberry filling during the holidays.

Provided by Taste of Home

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 16-20 servings.

Number Of Ingredients 11

Ingredients

1 cup butter, softened
1-3/4 cups sugar
4 eggs
3 cups all-purpose flour
1-1/2 teaspoons salt
1-1/2 teaspoons baking powder
1 can (21 ounces) peach pie filling
ICING:
1-1/4 cups confectioners' sugar
1/2 teaspoon almond extract
3 to 4 tablespoons milk

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, salt and baking powder; add to creamed mixture and beat just until combined. , Spread 3-3/4 cups batter into a greased 15x10x1-in. baking pan. Carefully spoon pie filling to within 1 in. of edges. Spoon remaining batter over filling. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean (cover loosely with foil if edges brown too quickly). Cool on a wire rack. , In a small bowl, combine the confectioners' sugar, extract and enough milk to achieve desired consistency. Drizzle over coffee cake.

Nutrition Facts : Calories 289 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 67mg cholesterol, SodiumContent 319mg sodium, CarbohydrateContent 46g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

EASY PUMPKIN PIE CAKE RECIPE - BETTYCROCKER.COM

Easy Pumpkin Pie Cake Recipe - BettyCrocker.com image

This pumpkin pie cake combines traditional pumpkin pie with a buttery, crispy topping made from yellow cake mix.

Provided by Betty Crocker Kitchens

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Yield 16

Number Of Ingredients 12

Ingredients

2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter, melted
3/4 cup chopped pecans
Whipped cream, if desired

Steps:

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; set aside.
In large bowl, beat eggs, sugar, cinnamon, salt, ginger, cloves, pumpkin and evaporated milk with whisk until well combined. Pour into pan.
In medium bowl, mix cake mix and melted butter until well combined (mixture will be lumpy). Stir in chopped pecans. Sprinkle mixture evenly on top of pumpkin mixture in pan.
Bake 40 to 45 minutes or until center is set and edges are golden brown. Cool 30 minutes before serving. If desired, refrigerate until cold. Cut into 4 rows by 4 rows to serve. Top with whipped cream just before serving.

Nutrition Facts : Calories 260 , CarbohydrateContent 34 g, CholesterolContent 40 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 350 mg, SugarContent 22 g, TransFatContent 0 g

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