Another tasty recipe from Taste of Home. I made this for my MOPS group a few weeks ago and it was delicious. I refrigerated the leftovers and actually preferred the cake cold. Just the topping itself makes it worth eating.....give it a try!
Recipe:
2 eggs
1-1/4 cups cooked or canned pumpkin
1/4 cup canola oil
1/2 t. vanilla extract
2-1/4 cups all-purpose flour
2 t. ground cinnamon
1 t. baking soda
1/2 t. salt
Filling:
1 pkg (8 oz) cream cheese, softened
1 egg
1 T. sugar
Topping:
3/4 c. flaked coconut
1/2 c. chopped pecans
1/4 c. packed brown sugar
1/4 t. ground cinnamon
In a large mixing bowl, beat sugar, eggs, pumpkin, oil, and vanilla. Combine the flour, cinnamon, baking soda, and salt; add to the egg mixture and mix well. Pour into a greased 13 x 9" pan. In a small mixing bowl, beat cream cheese, egg, and sugar until smooth. Drop tablespoonfuls over batter; cut through batter with a knife to swirl. combine topping ingredients; sprinkle over top. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack.
Yield: 12-15 servings
Another tasty recipe from Taste of Home. I made this for my MOPS group a few weeks ago and it was delicious. I refrigerated the leftovers and actually preferred the cake cold. Just the topping itself makes it worth eating.....give it a try!
Recipe:
2 eggs
1-1/4 cups cooked or canned pumpkin
1/4 cup canola oil
1/2 t. vanilla extract
2-1/4 cups all-purpose flour
2 t. ground cinnamon
1 t. baking soda
1/2 t. salt
Filling:
1 pkg (8 oz) cream cheese, softened
1 egg
1 T. sugar
Topping:
3/4 c. flaked coconut
1/2 c. chopped pecans
1/4 c. packed brown sugar
1/4 t. ground cinnamon
In a large mixing bowl, beat sugar, eggs, pumpkin, oil, and vanilla. Combine the flour, cinnamon, baking soda, and salt; add to the egg mixture and mix well. Pour into a greased 13 x 9" pan. In a small mixing bowl, beat cream cheese, egg, and sugar until smooth. Drop tablespoonfuls over batter; cut through batter with a knife to swirl. combine topping ingredients; sprinkle over top. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack.
Yield: 12-15 servings
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