Pumpkin Coffee Cake

As I’ve said in the past – and as this very blog demonstrates – I’m a huge fan of any and all recipes that incorporate. Though I’ve only tried this recipe once, it is definitely one I plan on making a lot in the future. While I used an angel food cake pan for this, I would imagine a bundt cake pan would also work. However, you would need to do the steps of pouring the cake into the pan backwards, as you will need to invert the bundt pan once the cake is done.

1 - 18.25-oz. box yellow cake mix

1 cup canned pumpkin

1/2 cup sour cream

6 Tbsp. water

4 tsp. pumpkin pie spice

1 tsp. baking soda

2 eggs

Topping:

1/2 cup chopped walnuts

1/2 cup brown sugar

1/4 cup flour

3 tsp. butter, melted

Preheat oven to 350°. In a large bowl, combine the cake mix, pumpkin, sour cream, water, soda and pumpkin pie spice. Add the eggs one at a time, stirring well after each addition. Beat the mixture on low speed for 30 seconds, then increase speed to medium and beat an additional 2 minutes. Pour half of the pumpkin mixture into a greased angel food cake pan. In a small bowl, combine the topping ingredients; sprinkle half of the mixture over the batter. Carefully spread with remaining batter. Sprinkle with remaining topping. Bake in preheated oven for 35-40 minutes or until the cake passes the toothpick test. Cool completely before serving.