Pumpkin Coffeecake

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.
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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.