Pumpkin Crean Cheese Coffeecake

I love cream cheese coffeecake, but a few years ago I had Pumpkin Cream Cheese Coffeecake that was really, really good.  It has coconut and nuts in the cake which is different, but delicious at the same time.  Try it…and you tell me how you like it!!

Pumpkin Cream Cheese Coffeecake Recipe

Pumpkin Cream Cheese Coffeecake

2 ¼ cups flour

2 tsp. cinnamon

1 tsp. baking soda

½ tsp. salt

2 eggs

2 cups sugar

1 ¼ cups LIBBY’S Solid Pack Pumpkin

¼ cup vegetable oil

½ tsp. vanilla

Filling *

Topping **

Preheat oven to 350 F.   Combine flour, cinnamon, baking soda and salt in large bowl.  Then combine eggs, sugar, pumpkin, oil and vanilla in a small bowl; mix well.  Add liquid ingredients to flour mixture; stir until just moistened.

Spread batter into greased 13×9-inch pan.  Top with heaping teaspoons on Filling.  Swirl with knife to marbleize.  Sprinkle with Topping.

Bake in 350 F. oven for 30 to 35 minutes or until wooden pick inserted in center comes out clean.  Cool on wire rack.

Filling *      –  Combine 8 ounces softened cream cheese, 1 egg and 1 tablespoon sugar in small bowl.

Topping ** –  Combine ¾ cup flake coconut, ½ cup chopped nuts, ¼ cup sugar and ½ teaspoon cinnamon in small bowl.

(Recipe for Pumpkin Cream Cheese Coffeecake was on the back side of label)

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