Ingredients

The following ingredients have 12 Servings
  • 4 eggs
  • 1/2 cup canola or vegetable oil
  • 1/2 cup water
  • 1 teaspoon vanilla
  • 1/2 cup canned pumpkin
  • 1 yellow cake mix (I use Duncan Hines. Do not follow instructions on box.)
  • 3.4 ounces instant pudding (vanilla or butterscotch)
  • 1/2 cup cocoa powder
  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • 8 ounces cream cheese (softened)
  • 1 teaspoon vanilla
  • 1/3 cup white granulated sugar
  • 1 egg

Instruction

  • Preheat oven to 350; grease 9x13 metal pan.
  • Mix all the ingredients for the coffee cake in a mixer on medium speed for 7 minutes (this is key to make the pudding set). I love to use my Kitchen Aid mixer for this!
  • Meanwhile, mix together brown sugar and cinnamon in a bowl. Set aside.
  • Prepare cream cheese swirl. Beat together cream cheese, sugar, egg and vanilla in a small mixing bowl until well combined. Set aside.
  • Pour the batter in the greased 9x13 metal pan. Sprinkle the brown sugar mix over the cake in the pan.
  • Drop dollops of the cream cheese, a heaping tablespoon, on top of the cake and brown sugar mixture. Swirl together.
  • Place in oven and bake 40-45, until the cake is set and is pulling away from the edges.
  • Let it completely cool so it does not crumble when you cut and serve it. Enjoy!