Pumpkin Streusel Coffee Cake

Yield: 12 to 16 servings

Ingredients

• 1 (18.25 ounce) box moist deluxe yellow cake mix, divided
• 1 cup canned pumpkin
• 1 cup sour cream
• 4 eggs
• 1/4 cup granulated sugar
• 1/4 cup water
• 2 teaspoons pumpkin pie spice, divided
• 2 tablespoons brown sugar

Instructions

1. Heat oven to 350 degrees F. Grease and flour* a 10-inch tube pan.
2. Reserve 2 tablespoons cake mix.
3. 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.
4. Pour into pan.
5. In small bowl, combine reserved cake mix, brown sugar and remaining 1/2 teaspoon pie spice. Sprinkle on top of batter.
6. Bake for 50 to 60 minutes or until wooden pick inserted in center comes out clean.
7. Cool in pan for 25 minutes.
8. Invert onto cooling rack. Turn right side up. Cool completely.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!

Source: Duncan Hines