Pumpkin Coffeecake

Here is a DELICIOUS and easy recipe that is a favorite in Amish homes this time of year: pumpkin coffeecake. It is really good, just makes sure you have a box of yellow cake mix on hand and some pumpkin. Try it!

 

1 package yellow cake mix, divided

1 C. canned pumpkin
1 C. sour cream
4 eggs
1/4 C. granulated sugar
1/4 C. water
2 teaspoons pumpkin pie spice, divided
2 T. brown sugar

Preheat oven to 350°F. Grease and flour 10-inch tube pan.

Reserve 2 tablespoons cake mix. Combine remaining cake mix, pumpkin, sour cream, eggs, sugar, water and 1-1/2 teaspoons pumpkin pie spice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Pour into pan. In small bowl, combine reserved cake mix, brown sugar and remaining 1/2 teaspoon pie spice. Sprinkle on top of batter.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Turn right side up. Cool completely.

Makes 12 to 16 servings.

 

Found at The Amish Cook

Old Fashioned Pear Cake

1 1/2 cups vegetable oil

2 cups sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla

1 cup pecans, finely chopped
2 cups pears, (recommend canned in heavy syrup, approx 1 ½ cans) chopped and drained (reserve juice)

1 teaspoon salt
3 eggs

Preheat oven to 325

In a large mixing bowl, combine oil, sugar, and eggs. Beat until creamy.
In a medium sized mixing bowl, sift together flour, salt, cinnamon, and baking soda.
Stir dry ingredients into creamed mixture until smooth.
Add vanilla. Fold in pears and pecans.
Pour mixture into a well-greased bundt or tube pan.
Bake 1 hour and 15 minutes. A toothpick inserted into the center should come out clean.