Monday, March 8, 2010

Pumpkin Cheese Coffee Cake

Another tasty recipe from Taste of Home. I made this for my MOPS group a few weeks ago and it was delicious. I refrigerated the leftovers and actually preferred the cake cold. Just the topping itself makes it worth eating.....give it a try!


2 cups sugar
2 eggs
1-1/4 cups cooked or canned pumpkin
1/4 cup canola oil
1/2 t. vanilla extract
2-1/4 cups all-purpose flour
2 t. ground cinnamon
1 t. baking soda
1/2 t. salt
1 pkg (8 oz) cream cheese, softened
1 egg
1 T. sugar
3/4 c. flaked coconut
1/2 c. chopped pecans
1/4 c. packed brown sugar
1/4 t. ground cinnamon

In a large mixing bowl, beat sugar, eggs, pumpkin, oil, and vanilla. Combine the flour, cinnamon, baking soda, and salt; add to the egg mixture and mix well. Pour into a greased 13 x 9" pan. 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


  1. made this over the weekend and it was delish! everyone loved it! simple too! thanks for sharing!

  2. Heather, so glad you liked it! It's been awhile since I've made it....better give it another go-around!

  3. This is delicious! I made it this morning and I just had 2 pieces...still a little warm from the oven :) Yummy!! I like that it makes a big coffee cake and there is plenty for a family of four!!
    Thanks for posting and have a wonderful day!!


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