Side Pannel
Pumpkin Crunch Coffee Cake
Pumpkin Crunch Coffee Cake
- Recipe Submitted by Marsala on 11/04/2014
Category: Desserts, Breakfast, Coffee Cakes
Ingredients List
- Coffee Cake
- 2 cups Original Bisquickâ„¢ mix
- 2/3 cup milk
- 1 egg
- 2 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 cup canned pumpkin pie mix (not plain pumpkin)
- Topping
- 1/3 cup Betty Crockerâ„¢ pumpkin spice cookie mix (from 17.5-oz pouch)
- 1/3 cup packed brown sugar
- 1/4 teaspoon pumpkin pie spice
- 2 tablespoons cold butter
Directions
1. Heat oven to 400°F. Grease 8-inch square pan with shortening or cooking spray.
2. In medium bowl, stir together Bisquick mix, milk, egg, granulated sugar and 1 teaspoon pumpkin pie spice until well blended. Pour half of the batter into pan. Spread pumpkin pie mix over batter; pour remaining batter on top.
3. In small bowl, mix all topping ingredients with fork until crumbly. Sprinkle over batter; lightly drag butter knife through topping to mix with top layer of batter.
4. Bake 25 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.
2. In medium bowl, stir together Bisquick mix, milk, egg, granulated sugar and 1 teaspoon pumpkin pie spice until well blended. Pour half of the batter into pan. Spread pumpkin pie mix over batter; pour remaining batter on top.
3. In small bowl, mix all topping ingredients with fork until crumbly. Sprinkle over batter; lightly drag butter knife through topping to mix with top layer of batter.
4. Bake 25 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.
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