September 21, 2014 § 1 Comment
This pumpkin coffee cake is one of the most delicious breakfast items I have ever had for the fall season. Probably because this should probably be classified as a dessert….nonetheless, it gives me an excuse to eat dessert for dinner.
First, you’re going to get your oven nice and hot. How about 350? Good Job. Now, get your ingredients out. We’re going to use a Duncan Hines cake mix, because we are cheaters. And that’s okay, because there is no shame in doctoring up a cake mix.
Yeah, So that says “Apple Pie Spice”. So what? Apple, Pumpkin, it’s all Autumn-oriented and cinnamon-y delicious. Now, in a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until it smells delicious.
Then go ahead and be a cheater and add the cake mix and baking soda and mix until just combined. Now stop to thank Mrs. Duncan Hines for creating this mix because it just saved you from having to measure flour and all those other ingredients that make a recipe too hard for you.
Grease a pan and pour your mix in there.
Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.
There is an optional glaze to put on top of this too, but I for-goed it because my darling husband doesn’t like things to be too sweet. There are only two small pieces of this bad boy in my kitchen right now. I’m definitely going to have to make another batch for the work week with my leftover pumpkin.
Here’s a recipe card for printing purposes:
PUMPKIN COFFEE CAKE
⅓ cups Water