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OREO Pumpkin Coffee Cake

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.
  • 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
  • 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. 


Nutrition Information

Nutrition Per Serving

 % 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 A8 %DV
Vitamin C0 %DV
Vitamin D0 %DV
Calcium4 %DV
Iron8 %DV
Potassium2 %DV

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