Holiday Pumpkin Coffee Cake

Holiday Pumpkin Coffee Cake

(20 – 24 Servings)


Coffee Cake

  • 2 cups “JIFFY” Baking Mix
  • 1/2 cup margarine or butter
  • 3/4 cup sugar
  • 1 tsp. vanilla extract
  • 3 eggs
  • 1 cup sour cream


  • 1 can (15 oz) solid pumpkin
  • 1/3 cup sugar
  • 1 egg, slightly beaten
  • 1 tsp. pumpkin pie spice


  • 1 cup brown sugar, firmly packed
  • 1/3 cup margarine or butter
  • 2 tsp. cinnamon
  • 1 cup nuts, chopped


Preheat oven to 325°F. Grease a 13” x 9” pan.

For coffee cake, cream margarine or butter, sugar and vanilla together. Add eggs, beat well. Add baking mix alternating with sour cream. Set aside. Combine filling ingredients.  Blend well. Set aside. For topping, combine brown sugar, margarine or butter and cinnamon. Add nuts. Mixture will be crumbly. Set aside. Spoon half of batter into pan. Sprinkle half of topping over batter. Spread filling over topping. Spread remaining batter over filling. Sprinkle with remaining topping. Bake 50 – 60 minutes.

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