Considering photography has gotten a bit better since the early days of Louisiana Bride I thought I'd reshare this recipe. Especially since I made it for the first time in about 2 years this weekend.
I think that's the perfect excuse to update photos.
This fluffy, sweet, and super easy to put together coffee cake would be perfect for Thanksgiving morning while prepping food for the big meal, or even at Christmas.
Heck I really just like fall food, so it's good any day of the year.
This particular recipe isn't so overly pumpkin-y that the pumpkin haters in your life wouldn't like it. Yes, my family contains a few pumpkin haters. I won't name names to keep them anonymous, but just know they exist.
I too am shocked that such a think exists.
Then again my grandmother hated chocolate with peanut butter, she didn't even really like chocolate. Don't fear, I openly questioned her choices, as you should anyone who doesn't love the coco peanut butter combo.
So, um, the recipe? Let's just get to that.
adapted from Six Sisters
Ingredients:
1/3 c water
15 oz can pumpkin puree (not pie filling)
2 eggs
1 tbsp vanilla
2 tsp pumpkin pie spice
1 18oz Butter Recipe cake mix
1 tsp baking soda
1/2 c brown sugar
1/2 c whole wheat flour
4 tbsp butter
Directions:
Preheat oven to 350. Mix water, pumpkin, eggs, vanilla, & pumpkin pie spice. Mix in cake mix (dry mix) & baking soda. Pour into a 13x9 pan. Mix brown sugar, flour, & butter with a fork until combined and crumbly. Sprinkle over cake. Bake 25-30 minutes or until toothpick comes out clean.
