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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

PUMPKIN CREAM CHEESE COFFEE CAKE Recipe

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This recipe for PUMPKIN CREAM CHEESE COFFEE CAKE is from Mark's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 21 OZ BOX MARTHA WHITE CINNAMON STREUSEL COFFEE CAKE MIX
3/4 CUP CHOPPED NUTS
1/4 CUP BUTTER MELTED
1/3 CUP WATER
2 LARGE EGGS
1 15OZ CAN PURE CANNED PUMPKIN

TOPPING
1 8OZ PACKAGE CREAM CHEESE SOFTENED
1/4 CUP SOUR CREAM
1/3 CUP SUGAR
1 TABLESPOON FLOUR
1 LARGE EGG
1/2 TEASPOON VANILLA
Directions:
Directions:
HAT OVEN TO 350 DEGREES. GREASE 13 X 9 BAKING PAN, KNEAD PACKAGE OF STREUSEL TO BREAK UP CHUNKS. PLACE 1/3 CUP STREUSEL IN SMALL BOWL. STIR IN WALNUTS. SET ASIDE.

STIR TOGETHER MIX AND REMAINING STREUSEL IN LARGE BOWL, STIR IN BUTTER, EGGS, WATER AND PUMPKIN UNTIL BLENDED, SPREAD BATTER IN BAKING PAN.

BEAT CREAM CHEESE, SOUR CREAM IN UNTIL SMOOTH, BEAT IN SUGAR, FLOUR, EGG, AND VANILLA UNTIL BLENDED. POUR OVER BATTER IN PAN. SWIRL TOPPING INTO BATTER IN A FEW WIDE LOOPS WITH KNIFE TO FORM SOME POCKETS OF CREAM CHEESE IN THE FILLING. SPRINKLE WITH STREUSEL AND NUTS.

BAKE 35-40 MINUTES OR UNTIL CENTER IS SET AND EDGES ARE LIGHT BROWN. WERVE WARM OR AT ROOM TEMP. STORE IN FRIDGE
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
10MIN

 

 

 

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