OREO Pumpkin Coffee Cake
This snack cake is perfect for fall. Upgrade a boxed cake mix into a delicious pumpkin cake with bits of chocolate cookie throughout. It's a yummy combination!
Prep time15 min
Total time50min
ServingsMakes 24 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
Preparation
- Heat oven to 350°F.
- 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.
- Pour into 13x9-inch pan sprayed with cooking spray.
- Bake 10 min. Meanwhile, combine flour, butter and brown sugar in medium bowl. Add remaining crushed cookies and pumpkin pie spice; mix well.
- 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.
Recipe Tips
- 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 230 |
| % Daily Value* | |
| Total fat 11g | |
| Saturated fat 3.5g | |
| Trans fat 0g | |
| Cholesterol 30mg | |
| Sodium 220mg | |
| Carbohydrate 30g | |
| Dietary fiber <1g | |
| Total sugars 15g | |
| Added sugars 11g | |
| Protein 3g | |
| Vitamin A | 8 %DV |
| Vitamin C | 0 %DV |
| Vitamin D | 0 %DV |
| Calcium | 4 %DV |
| Iron | 8 %DV |
| Potassium | 2 %DV |
