Pumpkin Crunch Coffee Cake

(from fearama’s recipe box)

Prep time: 20 minutes
Cook time: 25 minutes
Serves 12 people

Categories: Dessert

Ingredients

  • 2 cups Original Bisquick® 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 Crocker® 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.

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