OREO Pumpkin Coffee Cake
Time50min
Makes24 servings
Ingredients
- 1 pkg. (2-layer size) yellow cake mix
- ½ cup oil
- ½ cup water
- ½ cup canned pumpkin
- 3 eggs
- 1½ tsp. pumpkin pie spice, divided
- 25 OREO Cookies, coarsely crushed, divided
- 1 cup flour
- 6 Tbsp. butter, melted
- ¼ cup packed brown sugar
Putting it together
- 1.Heat oven to 350°F.
- 2.Beat cake mix, oil, water, pumpkin, eggs and 1 tsp. pumpkin pie spice in large bowl with mixer until blended. Stir in 2 cups crushed cookies.
- 3.Pour into 13x9-inch pan sprayed with cooking spray.
- 4.Bake 10 min. Meanwhile, combine flour, butter and brown sugar in medium bowl. Add remaining crushed cookies and pumpkin pie spice; mix well.
- 5.Sprinkle crushed cookie mixer over partially baked cake. Bake an additional 20 to 25 min. or until toothpick inserted near center of cake comes out clean. Cool completely.
Tips and Tricks
Variation:Bake this moist coffee cake in a 10-inch cast-iron skillet instead of the 13x9-inch pan.
Make Ahead:This delicious coffee cake can be prepared ahead of time. Wrap the cooled cake in plastic wrap, then foil. Freeze up to 2 weeks. Thaw at room temperature before serving.
Nutrition Information
| Calories: | 230 |
| Total fat: | 11g |
| Saturated fat: | 3.5g |
| Trans fat: | 0g |
| Cholesterol: | 30mg |
| Sodium: | 220mg |
| Total Carbohydrate: | 30g |
| Dietary fiber: | 1g |
| Total sugars: | 15g |
| Added sugars: | 11g |
| Protein: | 3g |
| Vitamin D: | 0% DV |
| Calcium: | 4% DV |
| Iron: | 8% DV |
| Potassium: | 2% DV |