Pumpkin Coffeecake

Name: Pumpkin Coffeecake
Yield: 16 servings
Ingredients: Topping:; 1/2 c light brown sugar, packed; 1/2 c unbleached flour; 2 tbsps walnuts, chopped; 2 tbsps light margarine; Cake:; 32 ozs pound cake mix; 4 tsps pumpkin pie spice; 2 tsps baking soda; 16 ozs canned pumpkin; 1 c egg whites, slightly beaten; 2/3 c water

Adapted from Lori Matter

Topping:
1/2 c light brown sugar, packed
1/2 c unbleached flour
2 tbsps walnuts, chopped
2 tbsps light margarine
Cake:
32 ozs pound cake mix
4 tsps pumpkin pie spice
2 tsps baking soda
16 ozs canned pumpkin
1 c egg whites, slightly beaten
2/3 c water

Preheat oven to 325. Prepare a 9"x13' pan with cooking spray; set aside. To prepare topping, combine brown sugar, flour, and walnuts. Cut in margarine until mixture is crumbly; set aside. To prepare cake, combine cake mix, pumpkin pie spice, and baking soda in a mixing bowl; set aside. In another mixing bowl, combine pumpkin, egg whites, and water. Add to dry ingredients and mix until all is moistened. Spread batter into prepared pan. Sprinkle with topping mixture. Bake for one hour or until toothpick inserted into center comes out clean.

Posted: 9/18/2003

Cakes

Rated by 1 users (5.00)

WW Points^* : 6.75

16 servings

Nutrition Facts
Servings Per Recipe 16
Amount Per Serving
Calories 310 Calories from Fat 73 (24%)
% Daily Value *
Total Fat 9g	14%
Saturated Fat 3g	15%
Monounsaturated Fat 0.3g
Polyunsaturated Fat 0.3g
Trans Fat 1g
Cholesterol 0g	0%
Sodium 326mg	14%
Potassium 25mg	8%
Total Carbohydrate57g	19%
Dietary Fiber 1g	4%
Sugars 34g
Protein 5g	4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.